In addition to the above pastry or 1 pack shop bought puff pastry
200 grams sultanas
50 grams mixed peel
75 milliliters brandy
Juice and zest of 1 orange
Zest of 1 lemon
100 grams soft brown sugar
1 teaspoon each of ground cinnamon, nutmeg and ginger
50 grams butter
50 grams brown sugar, plus 2 tablespoons extra for scattering
Steps
The night before wrap the butter in foil and stick in the freezer. Pop your sultanas and mixed peel in a large bowl and let soak in the brandy and orange juice overnight too.
The next day, grab a large bowl and sift the flour and salt in. Keeping the butter in the foil to keep it cold, grate it into the flour. Dip the end in the flour occasionally to make it easier. Take a knife and start to mix the butter and flour together. Sprinkle a tablespoon. of water over and still using the knife, add a couple more to bring the pastry together. Finally use your hands to squish it into one mass. Cling wrap and stick in fridge to harden.
While waiting for pastry to harden, melt the butter for the cakes and stir it into the sultanas and peel. Add the sugar and spices. Set aside to cool to room temperature.