In a pan bring the vinegar, sugar, mixed peel and cinnamon to the boil stirring continuously. Once boiled, add the butter and stir until melted. Stir in the currants, zests and orange flower water.
Now leave the mix to rest for a couple of hours in the fridge; this allows the dried fruit to hydrate and develop a better flavour.
Place the cake mix in a piping bag. Brush the puff