An indulgent, fruit-filled Christmas pudding

You will need:

• Melted butter, for greasing
• 750g mixed dried fruit
• 80ml brandy
• 80ml fresh orange juice
• 200g butter, at room temperature
• 120g brown sugar
• 2 eggs, at room temperature
• 115g plain flour
• 2 tsp mixed spice
• 105g breadcrumbs (made from day-old bread)
• 100g good-quality dark chocolate, finely grated

Method:

1. Preheat the oven to 150°C. Brush an eight-cup muffin pan with melted butter to lightly grease.
2. Place the mixed fruit in a large bowl. Place the brandy and juice in a small saucepan over low heat and cook for two minutes or until heated through. Pour over the fruit and stir to combine. Set aside for 30 minutes to soak.
3. Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition.
4. Sift the flour and mixed spice into the butter mixture. Add the breadcrumbs, chocolate and fruit mix, and stir until combined.
5. Divide the mixture evenly between the prepared muffin pans. Use the back of a spoon to smooth the surface. Cover each pudding with a disc of non-stick baking paper.
6. Bake in oven for 35 to 40 minutes or until a skewer inserted into the centres comes out clean.
7. Set aside in the pan for 10 minutes before turning onto a wire rack to cool slightly.
8. Serve with custard or ice cream.