• 75g unsalted butter – at room temperature
  • 75g soft brown sugar
  • 75g self-raising flour
  • 3 large eggs – at room temperature and beaten
  • 90g glace cherries – halved
  • 25ml brandy or orange juice, depending on taste
  • 35g sultanas
  • 50g dried figs – chopped
  • Grated zest of 2 oranges


  • Pre-heat the oven to 180°c/350°f/gas mark 4.
  • Line a 12-hole muffin tin with muffin cases.
  • Beat the butter and sugar together until light and creamy.
  • Beat in the eggs a little at a time.
  • Fold in the zest and flour, followed by the remaining ingredients.
  • Spoon the mixture into the cases and bake for 15 minutes, until golden and risen.
  • Remove the cakes from the tins and cool on a wire rack.
  • If you wish, sprinkle the muffins with cinnamon and sugar before backing or decorate the muffins with white water icing and edible silver and gold balls.