Preheat the oven to 180C/Gas 4. Lightly grease a 12-hole muffin tin with some butter/margarine and set aside.

In a large mixing bowl add the flour, butter, sugar, salt and xantham gum. Using your fingers, rub together until the mixture resembles breadcrumbs. Top tip - I find it helps if your hands are cold when doing this.

Add the beaten egg/water mix and use a fork to press together. Once the mixture starts to come together, use your hands to form the pastry into a ball. Wrap in clingfilm and chill in the fridge for 30-40 minutes.

To make the caramel, mix the rum and the caramel together and stir well until fully combined. Taste and add a little extra rum if you like!

Once the pastry is chilled, dust the worktop with a little extra flour and roll the pastry out to about 2-3mm thick. Cut 12 circles and press gentle into the muffin tin holes. Prick the bottom of each with a fork.

Spread 1 tsp of the caramel mixture into the bottom of each mince pie case. Add 1 tbsp of mincemeat on top of the caramel.

Re-roll the pastry to 2-3mm thick and cut another 12 circles, the same size as the muffin tin holes. Brush the rim of the mince pie with a little milk using a pastry brush, then press the pastry lid on top. Prick the top with a fork. Brush each lid with a little milk and sprinkle with a little extra sugar.

Bake in the oven for around 15 minutes until the pies are golden brown. Cool on a wire rack and, once they have cooled a little, remove the pies carefully using a knife. Enjoy warm or cold.