Sufra Dayma:

Little Pudding Cakes

By Moushira Abdel-Malek

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Ingredients:

1/4 cup plain flour

2 cups fresh breadcrumbs

2 eggs (at room temperature)

150 gms. pitted dates (finely chopped)

150 gms. dried figs (finely chopped)

200 gms. mixed glacé fruit (finely chopped)

125 gms. raisins

75 gms. sultanas

1/2 cup brandy

1/2 cup golden syrup

1 tsp. ground nutmeg

3/4 tsp. ground cinnamon

125 gms. butter (at room temperature)

Icing sugar (for dusting)

Method:

Place all fruit into a heat-proof bowl. Heat brandy in a saucepan until hot. Pour over fruit. Cover. Stand overnight. Preheat oven to 160. Grease a 24 x 1 1/2 tablespoon capacity mini muffin pan. Beat butter and syrup with electric mixer until combined. Add eggs one at a time, beating well after each addition. Sift flour, nutmeg and cinnamon over fruit. Add breadcrumbs and butter mixture. Mix well. Spoon mixture into muffin holes. Bake for 22-25 minutes, or until cooked when tested with a skewer. Cool for 5 minutes, then turn onto a wire rack. Repeat with remaining mixture. Dust with icing sugar.