Clifton puffs recipe
 A sweet puff pastry parcel filled with brandy soaked fruits and almonds. You could use a jar of readymade mincemeat as a substitute if you prefer. 100g/3½oz raisins or sultanas 50g/1¾oz currants50g/1¾oz pitted dates, chopped50g/1¾oz candied orange peel, finely chopped1 lemon, zest2 eating apples, peeled and finely diced50g/1¾oz soft dark brown sugar 75ml/2½fl oz brandy or rum50g/1¾oz ground almonds50g/1¾oz almonds, finely chopped few drops almond extract (optional)1 tsp ground cinnamonpinch salt 100g/3½oz raisins or sultanas 50g/1¾oz currants 50g/1¾oz pitted dates, chopped 50g/1¾oz candied orange peel, finely chopped 1 lemon, zest 2 eating apples, peeled and finely diced 50g/1¾oz soft dark brown sugar 75ml/2½fl oz brandy or rum 50g/1¾oz ground almonds 50g/1¾oz almonds, finely chopped few drops almond extract (optional) 1 tsp ground cinnamon pinch salt 320g rolled puff pastry1 free-range egg, beaten 320g rolled puff pastry 1 free-range egg, beaten Method Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely.Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar.Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through. Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar. Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar. Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through. Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through.