Start by making the pastry. Either use store-bought shortcrust pastry or make your own. If you are making your own, a food processor makes easy work of it. If you don't have one, then make it by hand.

Combine the flour and butter to make a breadcrumb-like texture. Then add the cold water and blend. If doing this by hand, use a butter knife to stir the mixture together so the pastry doesn't heat up too much.

Bring the pastry together into a ball, cover it with clingfilm and put it into the fridge to rest for around 15 mins.

Whilst the pastry is resting, create the filling, plus pre-heat the oven Preheat the oven to 180 degrees Celsius, gas mark 4.

Melt the butter either in a pot on the stove or in a microwave. In a bowl combine the currants, sugar, mixed spice and butter.

Take the pastry out of the fridge and split it into two pieces. One piece should be bigger than the other. The bigger one will be the base. Roll out this bigger slice, to between 3-5mm in thickness, to slightly larger than the baking tin.

Add baking paper to the baking tin and place the base pastry onto the tin.

Pour in the filling and spread evenly over the pastry.

Roll out the remaining pastry for the top of the fruit slice. Place over the top and press into the pastry on the sides.

Using a knife, create a few cuts on the top of the pastry to let out the steam.

Brush the pastry with milk or egg for a more golden colour.

Bake for 30-40 mins until golden brown

Once out of the oven, sprinkle with some more sugar for decoration.