Friday, February 8, 2008
Little Pudding Cupcakes
1/2 cup pitted dates, finely chopped
1/2 cup dried figs, finely chopped
1/3 cup raisins
2.5 oz sultanas
7 oz mixed glace fruit, finely chopped
1/2 cup brandy
4 oz butter, at room temperature
1/2 cup golden syrup
2 eggs, at room temperature
1/4 cup plain flour
1 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 cups fresh breadcrumbs
icing sugar, to serve
Place all fruit into a heat-proof bowl. Heat brandy in a saucepan until hot. Pour over fruit. Cover. Stand overnight.
Preheat oven to 325° F. Grease a 24 x 1 1/2-tablespoon capacity mini muffin pans.
Using an electric mixer, beat butter and syrup until combined. Add eggs, 1 at a time, beating well after each addition. Sift flour, nutmeg and cinnamon over fruit. Add breadcrumbs and butter mixture. Mix well.
Spoon mixture into muffin holes. Bake for 22 to 25 minutes, or until cooked when tested with a skewer. Cool for 5 minutes, then turn onto a wire rack. Repeat with remaining mixture. Dust with icing sugar.