Start by making the pastry. Combine the flour, sugar and salt in a mixing bowl. Add the butter and use your fingers to work it into the flour mixture, until you have something which resembles rough breadcrumbs. Add 1-2 tbsp of ice-cold water and knead everything together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disk shape, wrap in clingfilm and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 170°c (fan assisted)/375°f/gas 5.

Combine the golden syrup, butter and lemon zest in a saucepan over a low-medium heat. Stir the mixture until melted and combined, then remove from the heat and add the breadcrumbs, pecan nuts, ground ginger, mixed spice, ginger in syrup and salt. Mix well to combine.

Once the dough has chilled, roll it out, using more flour if needed to stop it sticking, to a 2-3mm thickness. Cut out 10 circles with a circular cutter (the size will depend on how deep your muffin tin is) and lightly press into a muffin tin. Prick the base of each pastry case with a fork.

Divide the filling between the pastry cases, then bake for 18-22 minutes, or until golden and bubbling. Finish with a dusting of icing sugar and eat on their own, or with vegan cream or custard.