Mini Christmas Pudding Muffins

You will need
100g self-raising flour
50g dark muscavado sugar
3 tbsp melted butter
2 tbsp milk
1 large egg
50g mixed peel (finely chopped)
25g currants
Decorate with 200g Fondant Icing (white)

How to make it
1.   Preheat the oven to 190C / fan 170C / Gas Mark 5. Put 12 mini muffin cases into a mini muffin tin.
2.   Mix the flour and sugar. Make a well in the centre. Whisk together the melted butter, milk and egg and slowly pour into the bowl, stirring gently. Add the mixed peel and currants and stir together. Divide the mixture between the 12 cases. Bake for 20 minutes (or until golden brown and risen).
3.   Dust a surface with icing sugar and roll out the fondant icing until thin. Cut out 12 shapes (irregular circles look good) and use to top each mini muffin – the idea is to make it look like a white Christmas pudding topping.