mini christmas cakes

Makes 16

Preparation time 40 minutes, plus cooling

Cooking time 15 minutes

50 g (2 oz) lightly salted butter, softened

50 g (2 oz) dark muscovado sugar

1 egg

65 g (2½ oz) self-raising flour

½ teaspoon ground mixed spice

¼ teaspoon baking powder

65 g (2½ oz) mixed dried fruit

15 g (½ oz) Brazil nuts, chopped

2 tablespoons brandy or orange-flavoured liqueur

2 tablespoons smooth apricot jam

1 teaspoon hot water

250 g (8 oz) marzipan

icing sugar, for dusting

150 g (5 oz) royal icing sugar, sifted

edible silver balls, to decorate

Place 16 mini silicone muffin cases on a baking sheet.

Put the butter, sugar and egg in a bowl, sift in the flour, mixed spice and baking powder and beat with a handheld electric whisk until light and creamy. Beat in the dried fruit and nuts. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes, or until risen and just firm. Leave in the cases for 2 minutes then transfer to a wire rack to cool completely.

Using a skewer or cocktail stick, pierce holes over the tops of the cakes and spoon over the brandy or orange liqueur. Store in an airtight container for up to 1 week.

Mix the apricot jam with the hot water and brush over the tops of the cakes. Thinly roll out the marzipan on a surface dusted with icing sugar and cut out 4cm (1¾ inch) rounds using a small cutter, re-rolling the trimmings to make more. Press onto tops of the cakes.

Beat the royal icing sugar in a bowl with enough cold water to make a softly peaking consistency. Swirl a little over the cakes and decorate with silver balls.

For Christmas tree cakes, make the cakes as above and cover with marzipan. Thinly roll out 100 g (3½ oz) green ready-to-roll icing on a surface dusted with icing sugar and cut out 16 simple Christmas tree shapes using a small cutter. Transfer to a baking paper lined tray for 2–3 hours to firm up. Spread the cakes with royal icing as above and gently position a tree on top of each. Decorate with garlands of red writing icing, pushing silver balls into the piping to secure.