750g mixed dried fruit
1/3 cup brandy
1/3 cup orange juice
¾ teaspoon Relief
2/3 cup lightly packed brown sugar
¾ cup plain flour
¼ teaspoon BakeAid
2 teaspoons mixed spice
1 ½ cups fresh breadcrumbs
100g dark chocolate, finely grated
Preheat oven to 150°C. Grease 8 holes in muffin pan.
Place the mixed fruit in a large bowl. Warm brandy and juice. Stir in Relief mix and pour over dried fruit. Allow to soak for ½ hour.
Beat together butter and sugar until pale and creamy. Add the eggs one at a time and the Bake Aid. Add flour and mixed spice over the butter. Add breadcrumbs, chocolate and fruit mix. Stir until combined.
Divide mixture evenly in prepared pan. Use the back of a spoon to smooth the surface. Cover each pudding with a circle of baking paper. Bake in oven for 35 to 40 minutes or until skewer comes out clean. Leave in pan for 10 minutes before turning onto wire rack to cool slightly.
Serve with brandy custard or cream.