A festive recipe by Jason Derbyshire
A Festive recipe by Jason Derbyshire
300g (10½oz) Self-raising flour
150g (6oz) Dark muscovado sugar
9tbsp Melted butter
3 Large eggs
225g (9oz) Mixed fruit
3tbsp Apricot jam
600g Fondant Icing white (ready to use)
100g Red Fondant Icing
100g Green Fondant Icing
1. Preheat the oven to gas 5, 190ºC, fan 170ºC.
2. Put 12 muffin cases into a muffin tin.
3. Mix the flour and sugar and make a well in the centre of the mixture.
4. Whisk together the melted butter, milk and eggs, and slowly pour into the bowl, stirring gently.
5. Add the mixed fruit and stir together.
6. Divide the mixture among the 12 prepared muffin cases and bake for 20 minutes or until golden brown and risen.
7. Remove the muffins and place on a wire rack to cool.
8. To decorate, lightly dust a work surface with icing sugar and roll out 600g of the fondant icing until fairly thin.
9. Cut out 12 irregular rounds, about 5-7cm (2-3in) diameter, and use to top each mini muffin to resemble a white Christmas pudding topping.
10. Roll out the green fondant and cut out small holly leaf shapes. Roll the red fondant into small ball shapes using your fingertips.
11. Finish off decorating the muffins with the leaves and berries, using just a dab of water to help them stick.
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