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- 160g Brown Sugar
- 160g Plain Flour
- 3g Mixed Spice
- 750g Mixed Fruit (Soaked in 100ml of rum)
- 30g Pecan Pieces
- 200g Gold Marzipan
- 25g Apricot Jam
- 250g Ready To Roll Icing
- 30g Gold Cereal Malt Balls
- 160g Unsalted Butter
- 3 Medium Eggs
- 1 Orange zest only
- Preheat your oven to 140⁰C / Fan 120⁰C / Gas Mark 2 then place 12 muffin cases into a muffin tin.
- Beat together the butter and sugar until light and fluffy, then mix in the eggs, one at a time. Add the grated zest and mix thoroughly.
- Sift the flour and mixed spice and fold into the mix. Add the fruit mix and pecans then fold thoroughly.
- Divide the mix between the muffin cases, smooth the surface level, then bake on the bottom shelf for 45 minutes.
- To test if they are cooked simply insert a skewer into the centre of a muffin, if it comes out clean then they’re cooked.
- Leave the muffins to cool in the tin for 15 minutes then remove them from the tin then place on a cooling rack and allow to cool completely before decorating.
- Decoration: Marzipan
• On a surface dusted with icing sugar, form the marzipan into a ball and roll out into a circle approximately 5mm thick. Cut out 12 circles with a 58mm cutter.
• Warm the apricot jam by immersing the pack in a cup of hot water for a few minutes.
• Brush a small amount of apricot jam on top of each muffin in the centre only. And then press your marzipan circles on top pressing gently down.
- Ready To Roll Icing
• On a surface dusted with icing sugar, form the ready to roll icing into a ball and roll out into a circle approximately 5mm thick. Cut out 12 Christmas shapes from templates provided or with your favourite Christmas cutter ensuring they fit within the circle of the marzipan. Wet marzipan with a little water to stick icing down and decorate with gold balls.
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