- 1.5 C sultanas, raisins or currants
- 1.5 C dried dates (or you can substitute some or all with dried figs)
- 200ml of brandy or rum
- 125g butter, softened
- 190g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 C milk
- 250g plain flour
- 1.5 tsp baking powder
- Place the sultanas, dried dates and alcohol in a pot and over low heat, simmer until all the liquid has been absorbed and the fruits are nice and plump. Set aside to cool completely.
- Preheat oven to 160°C and lightly grease 6 x 250ml capacity cake tins, ramekins or muffin pans.
- Cream butter, sugar and vanilla in a large bowl with an electric mixer until pale, creamy and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition.
- Add the milk, sift over the flour and baking powder and mix to combine.
- Add the cool, brandy-soaked fruits and fold until all incorporated.
- Divide amongst the 6 cake tins and bake for 35 minutes or until the skewer comes out clean. If you are using a deeper type of ramekin, then it’ll probably need an extra 5 minutes.
- Cool in the tins on wire racks for 10 minutes. Turn them out on the wire rack and serve them warm with custard and sugared berries.
To make sugared berries
- 1 egg white
- fine caster sugar or white decorative sanding sugar
- blueberries or raspberries
- Lightly beat the egg white and with a pastry brush, lightly coat the berries in it and roll or sprinkle over the sugar to coat. Allow the berries to dry on a wire rack.