Mini port-spiked Eccles cakes

At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.

Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often – this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.

To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.

Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.

Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.

Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.