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- 200ml brandy
- 150g butter softened
- 120g brown sugar
- 2 eggs
- 200g flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 orange zest
- 1 lemon zest
- 1 kg mixed dried fruit (I used, diced apricots, currants, raisins, sultanas, crystalized ginger, mixed peel, dates and prunes)
Soak the fruit in the brandy for a few days or overnight. Whip the butter and sugar, add the eggs and fold in the sifted flour, mixed spice and zests. Add the fruit and then spoon into buttered ovenproof teacups. Bake at 170 for 30-40mins. Serve with cream or brandy custard.