Mini Brandy Christmas Puddings

method:

• Preheat the oven to 170C/340F/Gas 3. Line two 12 hole muffin tins with paper muffin cases.
• Put the butter, dark muscovado sugar and molasses sugar into a bowl and cream together with a wooden spoon or hand held electric mix until smooth and fluffy.
• Mix in the eggs, (don’t worry if the mixture’s curdling) along with the breadcrumbs, self raising flour and mixed spice. Stir in the currants, raisins and prunes and finally pour in the brandy and ginger wine.
• Give everything a final stir and ask any willing volunteers if they want a turn (then they can make a wish)! Now divide the mixture between the muffin cases and smooth over the top.
• Put a large sheet of foil under two roasting tins and half fill with boiling water. Rest the muffin trays on top, and cover with foil.
• Bake for an hour, leave the puddings wrapped in their waterbath for up to an hour more to cool. Wrap puddings individually in foil and store in a cool dark place for up to two weeks. Warm through using a waterbath (as above) for 25 minutes when serving.
• To serve, upturn the puddings onto the serving plate, and top each one with a cranberry, if liked. For a really traditional touch, push in a few sterilised coins, decorate with a sprig of holly and dust with icing sugar. To flambé, heat the booze gently in a small pan for two minutes until just warmed through. Light a taper, ladle the booze onto the pudding, wave the taper near the pudding, then stand well back!