We had a lot of fun coming up with this recipe.
Once we were happy with the light, flaky all butter pastry cases, we lined the bottom with a thin layer of marzipan. Then we spooned in a rich, mix of sultanas, raisins, apples, fruit peel and three types of nuts, which had been gently cooked in our unique blend of Christmas spices and brandy. Finally, we topped them with a whole, unskinned almond for its superior flavour.
A bite-sized taste of Christmas