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Ingredients:
- 1 sheet ready rolled puff pastry
- 1 beaten egg, to glaze

For the filling:
- handful of dates, roughly chopped
- handful dried sultanas
- handful dried cranberries
- 1 tablespoon stem ginger syrup
- 1 tsp vanilla paste
- good pinch ground cinnamon
- good pinch mixed spice
- 1/4 - 1/2 whole nutmeg, freshly grated
- zest and juice of one clementine
- about 80ml brandy
- 1 jar shop bought mincemeat.
- 220g natural marzipan

For the topping:
- maple syrup
- toasted almond slivers
- icing sugar

Method:
1: The night before you want to make it combine all the filling ingredients together (apart from the marzipan and shop bought mincemeat) in a bowl, stir and leave overnight.

2: The following day, heat your oven to 170C and line a roasting tray with foil or baking parchment.

3: Take your pastry out of the fridge 30mins before using so that it doesn鈥檛 split when you unroll it. Once at room temp, unroll.

4: Squeeze your marzipan into a rough sausage shape and place down the centre of the pastry. Use a rolling pin to flatten it out, it doesn鈥檛 need to be too thin, around 1cm is fine.

5: Stir the shop bought mincemeat into your filling mix then spread it evenly over the pastry and marzipan.

6:Carefully roll it all up into a big sausage shape.

7:Glaze with the beaten egg then slice into rounds approximately 1 inch thick and place them on your tray.

8:Cook for around 15mins, do check after 10 to make sure they are not burning.

9: Remove from the oven and whilst still hot cover the top of each round with maple syrup then skater liberally with the toasted flaked almonds then dust with icing sugar. Leave to cool before eating, preferably with a big dollop of brandy cream!

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