Double cherry Bakewell mince pies

Make the mincemeat at least 24 hours (up to 4 weeks) before using. Peel, then coarsely grate the apple into a large mixing bowl. Add the raisins, currants, both types of cherry and the almonds to the bowl with the sugar and spices. Grate in the citrus zests, then squeeze in the juices and add a pinch of salt. Mix well, then scoop into a large, lidded saucepan.

Cover and put over a very low heat, stirring often, for about 20 minutes until the apples have softened, the sugar has dissolved and the dried fruit has started to plump up. Remove the pan from the heat, mix in the suet (or cubed butter) and brandy, then spoon into a clean bowl or lidded food container. Cover the surface of the mincemeat with baking parchment and leave to cool and absorb any remaining liquid. Once completely cooled, cover and store in the fridge until you are ready to bake.

For the pastry, sieve the flour and icing sugar into a mixing bowl, then add a pinch of salt and the cubed butter. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Dollop the soft cheese into the mixture and mix using a round-bladed knife. Mix in the ground almonds until combined.

Make a well in the middle of the mixture, add the egg yolk and 1 tbsp ice-cold water; mix to combine using the knife, then bring the pastry together into a ball using your hands. Flatten into a disc, cover and chill for about 2 hours until firm.

Lightly dust the work surface with flour; roll out the pastry to a thickness of 2mm. Using an 8cm cutter, stamp out as many rounds as you can from the pastry, re-rolling as required (you should have enough to make 20-22). Press the pastry discs into 2 x 12-hole cupcake tins and chill for 20 minutes. Preheat the oven to 170°C, gas mark 3.

Meanwhile, prepare the almond topping. Cream together the butter and sugar until pale and fluffy. Add the beaten eggs, yolks and almond extract, then mix again until combined. Add the ground almonds, flour and a pinch of salt, then mix until smooth. Scoop into a piping bag.

Fill each pastry case with a heaped tsp of mincemeat and pipe the almond mixture on top (or spoon over the mixture), dividing it equally among the pies. Level the tops and bake for 20-25 minutes until the pies are golden brown. Leave to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

Sift the icing sugar into a small bowl and add enough lemon juice to make a spoonable icing; drizzle over with a teaspoon, or spoon into a piping bag and drizzle over the top of the mince pies. Decorate with glacé cherries, silver balls and/or bronze crunch. Allow the icing to set before serving.