Prepare the filling: mix all the ingredients and let them soak in the fridge overnight (alternatively for a few hours). The next day pour the mixture into a saucepan and cook on a high heat for 5 to 8 minutes until all the soaking liquid is absorbed and the sugar has caramelized. Set aside.

Make the mince pies: roll the short pastry, not too thinly, on a surface lightly dredged with flour to make 12 discs, which will be slightly larger than the moulds of muffin stamps. Butter the moulds generously and insert the short pastry discs. Spread a few tea-spoonsful of the mixture in each disc to fill it by around three quarters. From the remainder of the short pastry cut out 12 stars and place them on top of the mince pies, brush them with melted butter and bake at 180°C (350°F) for around 25 minutes or until golden brown (adjust baking time according to the type of oven you are using). Let the mince pies cool, take them out of the mould and place them on a grid. Decorate with icing sugar.

Smart advice: if any short pastry is left over, use it to prepare star-shaped cookies (brush them while still hot with icing sugar) to serve alongside the Christmas mince pies.