60g soft butter
60g soft brown sugar
1 free range egg
60g self raising flour
zest of 1 orange
1 tablespoon brandy
4 ready to eat dried figs (chopped)
25g sultanas
70g glace cherries (halved)
Decoration
100g blue ready to roll fondant icing
350g icing sugar (sifted)
3 free range egg whites
2.5 teaspoons lemon juice
edible silver balls
edible sparkles
pale blue/silver ribbon (optional)
a mini star shaped biscuit cutter
a 12 hole muffin tin
OK, here's what to do...
Roll out fondant icing, cut out 12 stars and leave to dry overnight.
Next day: Heat oven to 180 C (350 F) Gas 4. Line muffin tin with cake cases.
Beat butter and sugar together until creamy. Beat in egg (little at a time folks), then stir in orange zest. Sift then fold in flour and stir in brandy, then dried fruit and cherries.
Spoon mixture into cases and bake for approx. 14 mins until golden and risen (insert skewer and ensure it comes out clean). Put on a wire rack to cool down.
When ready, you can carefully tie the ribbon around each cake. Whisk the icing sugar with the egg whites until smooth, then beat in lemon juice. Spoon mixture over cakes and sprinkle with silver balls. Leave to set.
When happy with that lot, place star icing decoration on top of cakes, brush remaining egg white over top and scatter with edible sparkles, and there you have it!
Yours Karen (aka Nigella wannabe), oh, p.s, talking of Nigella, if you love Christmas, and food, Chintz and lights, tune in to Nigella's Christmas Food programme on UKTV Food on Sunday, I think it's 6pm.
xxx
*click on INTRODUCING A LOVE THAT MAKES LIFE DRUNK blog and downlaod chapters 1-3 *








