You need to start with making the pastry. Sift the flour into a large bowl, Rub in the butter to the flour until the mixture resembles breadcrumbs. Mix the egg yolks with the water and add to the flour mixture. Mix to a firm dough, at first with a knife and finally with one hand. It may be necessary to add more water, but the pastry should not be too damp. Wrap in cling film and chill in the fridge for 30 minutes (we just put it outside as it was cold and we only had a portable oven).

To make the mincemeat. First, grate the apple, the recipe said skin and all but we peeled them first. Then melt some butter and then in a large mixing bowl mix together the grated apple, melted butter, sultanas, raisins, currants, mixed peel, chopped almonds, lemon rind, mixed spice, brandy, brown sugar and banana, mixing well. Set aside.

Preheat the oven to 190°C/gas 5. Then divide the pastry in half and roll one half out thinly and use it to line the yorkshire pudding tins. Fill each round space with enough mincemeat to come about three-quarters of the way up the pastry. Roll out the remaining pastry and either stamp into shapes like stars, dampen lightly with water and press firmly but gently on top of the mincemeat or cut into circles to fit the tarts as lids. Dampen the pastry edges and press the tops down lightly, sealing the edges carefully.

Brush your chosen glaze on the lids, we used a milk wash but you can use egg. Snip the lids with a pair of scissors or sharp knife to make a small slit for the steam to escape, leaving the shapes untouched. Bake for around 20 to 25 minutes until light golden brown.