Donna Hay’s cranberry and fig bundts

Bake yourself and your lucky guests a real treat this Christmas, with Donna Hay’s cranberry and fig bundts recipe. Packed with wholesome ingredients such as almonds, milk and fruit, this recipe is an indulgent treat that this festive time of year calls for. Plus, the use of brandy means this dessert is even more special, and likely to be even more enjoyed over the Christmas period. Our only request? You invite us round to have a slice (or three!)

100g dried cranberries
110g raisins
80g currants
150g dried gs, chopped
40g aked almonds
125ml brandy, plus 2 tbsp extra 150g unsalted butter, softened 135g brown sugar

2 medium eggs
185g plain our, sifted
1⁄4 tsp bicarbonate of soda, sifted
1 tsp mixed spice
60ml milk
gingerbread antlers (see Cookies on Top, page 59), for decorating
24 sprigs thyme icing sugar, for dusting

1. Place the cranberries, raisins, currants, figs, almonds and brandy in a small saucepan over medium heat. cook for 8 minutes, stirring occasionally, or until the fruit is plump
and the brandy has been absorbed. Allow to cool completely.

2. Preheat oven to 140c/gas 1. Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the eggs, one at a time, and beat to combine. Place the fruit mixture, our, bicarbonate of soda and mixed spice in a large bowl and mix well, ensuring the fruit is completely covered by the our. Add the egg mixture and milk and stir well to combine. Divide among 6 x 250ml-capacity well-greased mini bundt tins and place on a large baking tray.

3. Cook for 30 minutes or until cooked when tested with a skewer. Turn out from tins and place on a wire rack. Drizzle with the extra brandy and allow to cool completely. Decorate with antlers and thyme and dust with icing sugar to serve.