Cranberry and fig bundts

SERVES 6

100g dried cranberries

110g raisins

80g currants

150g dried figs, chopped

40g flaked almonds

125ml brandy, plus 2 tbsp extra

150g unsalted butter, softened

135g brown sugar

2 medium eggs

185g plain flour, sifted

¼ tsp bicarbonate of soda, sifted

1 tsp mixed spice

60ml milk gingerbread antlers (see Cookies on Top, page 47), for decorating

24 sprigs thyme icing sugar, for dusting

★ Place the cranberries, raisins, currants, figs, almonds and brandy in a small saucepan over medium heat. Cook for 8 minutes, stirring occasionally, or until the fruit is plump and the brandy has been absorbed. Allow to cool completely.

★ Preheat oven to 140C/gas 1. Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the eggs, one at a time, and beat to combine. Place the fruit mixture, flour, bicarbonate of soda and mixed spice in a large bowl and mix well, ensuring the fruit is completely covered by the flour. Add the egg mixture and milk and stir well to combine. Divide among 6 x 250ml-capacity well-greased mini bundt tins and place on a large baking tray. Cook for 30 minutes or until cooked when tested with a skewer. Turn out from tins and place on a wire rack. Drizzle with the extra brandy and allow to cool completely. Decorate with antlers and thyme and dust with icing sugar to serve. ➤