Try these delicious miniature Christmas cakes by TV chef and author Lyndey Milan. It’s perfect for an alternative to the larger cake or pudding.
Preparation time 10 minutes
Cooking time 15 minutes
150g (1 cup) mixed dried fruit
75g (1/2 cup) chopped dates
75g (1/2 cup) chopped prunes
35g (1/4 cup) slivered almonds
60ml (1/4 cup) orange juice
Zest of 1 orange
150g (2/3 cup) brown sugar
75g (1/2 cup) plain flour
110g (3/4 cup) self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon bicarb soda
160ml (2/3 cup) cold water
30g butter, melted
1 egg white
160g (1 cup) icing sugar, sifted
1 Pre-oven to 180⁰C (160⁰C fan-forced). Grease mini muffin tins.
2 Place mixed fruit, dates, prunes, almonds, orange juice and zest in a large bowl. Add brown sugar, flours and spices and mix to combine.
3 Dissolve bicarb soda in cold water and stir through pudding mixture with melted butter. Spoon into prepared tins , but not all the way to the top. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool.
4 For Royal Icing, beat egg white and icing sugar together until smooth.
To decorate, drizzle or pipe royal icing over cakes.
These little cakes will keep in an airtight container for up to one month.