Thinking of rustling up some tasty mince pies ready for tomorrow morning? Then why not try Tom Aiken’s recipe for some delicious treats.

For the mincemeat: 325g cooking apples, peeled, cored and chopped; 115g shredded suet; 150g raisins; 115g sultanas and currants; 115g mixed candied peel; 150g soft dark brown sugar; Zest and juice of 1 lemon and orange; 30g almonds, nibbed; 2tsp mixed spice; 1tsp cinnamon; Large pinch fresh grated nutmeg; 0.5g ground ginger; 0.5g salt; 4tbsp brandy.

For the pastry: 270g all-purpose flour; 1.5g salt; 140g butter; 110g caster or powdered sugar; 2 egg yolks; 1 whole egg; icing sugar, to serve.

To make the mincemeat: Mix all the ingredients together, except the brandy, in a bowl and leave in a cool place for 12 hours to marinate.

Place the mixture in a baking dish, cover with tin foil and bake for two-and-a-half to three hours at 140C/225F. Leave to cool, stirring from time to time, and then stir in the brandy. Spoon the cooled mixture into storage jars, cover with waxed discs and seal. This is then ready to use.

For the pastry: Sieve the flour and salt, put into a stand mixer and place on a low to medium speed, then add the butter mix until crumb-like. Add the sugar then egg and yolks, it will slowly come together, then refrigerate for one hour. Roll the dough out between two sheets of parchment to a 0.5cm thickness, then let it rest for 10 minutes.

Cut out 48 pieces with a round cutter. Make the mince pies in either small Yorkshire pudding moulds or tartlet cases. Lightly grease the moulds/cases then flour. Line with the pastry then add the mince pie mix. Place on the lid, crimp the edges, and bake at 180C/375F for about 10-15 minutes. Dust with icing sugar.