Cooking time: 15 to 20 minutes

Godcakes were handed out at the beginning of the year by godparents to godchildren. The idea was that when a godchild approached their godparent to request a blessing, they would come away with a double-whammy - a blessing and a cake. Historically, Godcakes ranged in size and price, depending on the pocket and generosity of the godparent.

These tasty treats are deliciously crispy on the outside and filled with mincemeat similar to a mince pie at Christmas. To jazz it up, some grand-mothers add a sweet filling made from currents, orange peel, spices and... a drop of rum.

The triangular shape, along with the three slashes in the top of the pastry, has led to speculation that the cakes were representative of the Holy Trinity.

1. Preheat oven to 225°C / 450°F. Roll the pastry out to 5 mm / 1/4 inch thick and trim to 10 cm / 4 in squares.
2. Place a generous teaspoon of mincemeat on each square. But don't be too generous, otherwise the mincemeat will squidge out when you press the pastry together.
3. Dampen the edges of the pastry with a little water or milk and fold over to form a triangle.
4. Press the edges of the triangle to form a seal/eject mincemeat all over the worktop.
5. Cut three slashes in the top of your Godcakes.
6. Brush the top with egg white and sprinkle with caster sugar.
7. Bake for around 15 to 20 minutes until golden and well puffed up.
8. Cool on wire rack.