• 125 g (4 oz) lightly salted butter, softened
  • 25 g (1 oz) dark muscovado sugar
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground mixed spice
  • 1 tablespoon milk
  • 300 g (10 oz) luxury mincemeat
  • 300 ml (½ pint) double cream
  • 4 tablespoons sherry
  • 2 tablespoons icing sugar
  • edible pink and silver balls, to decorate

Line a 12-section muffin tray with silver or gold foil muffin cases. Put the butter, muscovado sugar, eggs, flour, baking powder, mixed spice and milk in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Add the mincemeat and stir in until evenly mixed. Divide the cake mixture between the foil cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Put the cream, sherry and icing sugar in a bowl and whip until the mixture only just holds its shape. Pile the cream over the cakes and scatter with pink and silver balls to decorate.

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