1

Preheat the oven to 220°C, fan 200°C, gas mark 8. Line a baking tray with baking paper. Melt the spread in a large pan. Remove from the heat and stir in the mixed fruit, apple, brown sugar, mixed spice, orange and lemon zests, plus the orange juice until combined and the sugar has dissolved. Set aside.

2

Layer 3 sheets of filo, misting each layer with cooking spray. Cut into 4 rectangles and set aside. Repeat with another 3 sheets of filo and again with the final 3 sheets. You should have 12 stacks of filo in total.

3

Working quickly to avoid the filo drying out, place 1 tbsp of the fruit mixture into the middle of each filo stack. Brush the edges of the filo with water, then fold the edges over to encase the filling completely. Turn it over so that the smooth side is now at the top. Gently flatten it with your palm so you get a small puck-like shape. Transfer to the baking tray.

4

Cut 2 slits into the top of each Eccles cake, brush with the egg white and sprinkle over the demerara sugar. Place in the oven and bake for 18-20 minutes, until deeply golden. Transfer to a wire rack and leave to cool slightly. Eat while still a little warm.