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.