Supplies
- 500 grams mixed dried fruit (sultanas, raisins, currants,
- Dates, apricots, figs)
- 120 grams muscovado sugar
- 1 orange + zest
- 1/2 a diced quince (optional)
- 3 eggs
- 250 grams margarine/ butter/ dripping
- 250 grams Self-Raising flour
- 1 teaspoon cinnamon
- Grating of nutmeg
- 1 teaspoon dried ginger
- 1/2 teaspoon cloves
- 2 tablespoons flaked almonds
- 4 tablespoons apricot jam
- Pint of dark sweet ale
Steps
- In a pan heat up fat with 2 tablespoons jam, the orange zest and juice, 4 tablespoons of the ale, the dried fruit and the finely diced quince. Let it cook for five minutes then set aside to cool.
- When cool, add the eggs and the dry ingredients.
- Grease cupcake tray and spoon out mixture evenly.
- Cook at 170C for 1 hour.
- To make the glaze: In a pan toast the almonds, add remaining jam and a splash of water.
- Top with glaze when out of the oven and consume with remaining ale.