Measure the currants, rum, sugar, salt and spice into a small mixing bowl. Give everything a good stir. Add the melted butter and stir again.

Cover the bowl with a plate and leave the currants to plump up whilst you get on with the pastry.

In a large wide bowl, rub the cubes of butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.

Make a well in the centre and add 5 tablespoons of the water. Stir together with a flat bladed knife until everything clumps together. If it doesn't, add the remaining 1 tbsp water.

Bring the mix together with your hands to form a ball of pastry dough. The less the dough is handled the flakier it will be.

Flatten the pastry into a disc and place it back in the bowl. Cover with a plate and leave to rest for fifteen minutes or longer. If your kitchen is warm, place it in the fridge.

Preheat the oven to 200℃ (180℃ fan, 400℉, Gas 6).

Roll the pastry out on a lightly floured surface to about 5 mm (0.2 inch) thick.

Using a ring cutter or small saucer, cut out as many 8 cm (3 inch) circles as you can. Gather up any offcuts and roll the pastry out again. Keep cutting and re-rolling until you've used up all the pastry. I usually make sixteen.

Place a tablespoon of the currant mix onto the centre of a pastry circle. Fold the sides in and pinch them together to seal. Flip over so the seam is on the bottom then roll lightly into a round. Keep rolling until the currant just start to show through the pastry.

Make three slashes across the top with a knife, then pop them onto a lined baking tray, spacing them well apart. Place the tray in the centre of the oven and bake for 13-15 minutes until golden.

Transfer the cakes onto a wire rack and leave to cool, or eat whilst still warm.