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Put 110g cubed butter and 1 tsp cinnamon into a large bowl with 220g plain flour and tickle or rub in the butter until the mixture looks like breadcrumbs. If you shake the bowl any large lumps of butter will come to the top.

Add 4 dsp of cold water into the flour mixture and stir it around with the spoon to combine before using your hands to press the pastry together. Put the pastry back in the bowl, cover with a tea towel and put to one side.

Now make the filling. Put 40g currants in a small bowl and add ½ tsp ground cinnamon. Put 4 dsp dried cherries in a cup then chop into smaller pieces with scissors. Add to the currant and cinnamon mix, stir together.

Lightly flour the surface and gently roll out the ball of pastry until it is about 5mm thick. Keep moving the pastry so it does not stick to the surface.

Dip the rim of a cutter, bowl or mug (around 10cm diameter) into a plate of flour to stop it sticking to the pastry, then press into the pastry to cut out circles. Give the cutter a shake so the pastry falls out. You will need to press the leftover dough back together and reroll to get 8 circles. Put them all on one side.

Take one of the circles and spoon a dessert spoon of the fruit filling into the middle and one of the small cubes of butter.

Pull the edges of the circle together on top to form a parcel of fruity filling and scrunch the pastry to seal. Turn the pastry parcel over and pat down to make a flat disc – the fruit will show through a little.

Put the finished Chorley Cake onto lined baking sheet. Repeat until you have made all 8. Brush the top of each with a little milk, then ask an adult to put them into the oven for you at 180° for 15 minutes till golden. Leave to cool completely before eating.