1. Put the seeded raisins, sultanas and peel in a processor and pulse until roughly chopped.
2. Tip out into a large bowl and add the currants, almonds (blanched, peeled and finely chopped), zests and juices of the lemon and orange, brandy, sherry and spices.
3. Melt the butter in a large frying pan over a moderately low heat and use a wooden spoon to stir in the brown sugar.
4. Peel the ripe bananas and slice finely. Add to the butter and sugar and stir with the wooden spoon. As the bananas soften, crush them into the butter and sugar mixture.
5. Continue cooking for several minutes until the mixture is thick and smooth. Add this mixture to the remaining ingredients. Stir well and cover. Leave at room temperature and stir again the next day, before putting in a covered plastic container in the fridge.
6. If possible, store for days, or weeks, before using. Makes enough for 3 dozen mince pies

Pastry

1. Put the flour, ground almonds and icing sugar in a processor bowl. Cut the butter into dice and add. Pulse the processor until the mixture has an even, crumb-like texture. 
2. Combine the yolk and water (very cold) in a cup and add to the processor. Pulse until the mixture starts to clump into larger crumbs. 
3. Stop the machine, lift the lid and press a few of the crumbs together between thumb and forefinger. If they do not readily hold together, add a few more drops of cold water and pulse again. 
4. Tip the mixture into a bowl and press together with your hands. Wrap in plastic wrap and put in a cool place for 20 minutes before rolling out. Enough for at least 24 small mince pies.