- Makes 12
- Difficulty Easy
- 16 Ingredients
Christmas is just around the corner and many of us are starting to think about our Christmas menu and ways in making the Christmas table interesting and different.
Have you thought of mini fruit cake bon bons?
These bon bons look fabulous decorated in clear cellophane and ribbon and placed amongst the table setting as an alternative to traditional bon bons. You can even place a little treasure in each for your family and friends!
They also make a delicious dessert served with hot brandy custard or for many of us who are too full for dessert – they can be taken away for a later treat.
When it comes to baking small individual items that are difficult to line I use good quality silicone cookware. Quality silicone cookware has fabulous release properties so nothing sticks! To cook my little bon bons, I used a Mastrad silicone 12 mini loaf pan.
Ingredients (makes 12 Bon Bons)
- 1/3 cup sultanas
- 1/4 cup currants
- 1/4 cup quartered red glace cherries
- 2 tbspn chopped dried apricots
- 1 tbspn mixed peel
- 1 1/2 tbspn brandy
- 40g unsalted butter, softened at room temperature
- 40g dark brown sugar
- 1 egg
- 1 tbspn treacle
- 1/4 tspn vanilla extract
- 1/2 cup plain flour
- 1/4 tspn mixed spice
- pinch of nutmeg
- pinch of cinnamon
- 2 tbspn chopped blanched almonds
- Pre-heat oven to 160°C (140°C fan forced).
- Combine sultanas, currants, cherries, apricots, peel and brandy, cover with plastic wrap and microwave on HIGH for 30 seconds. Set aside.
- Beat butter and sugar together until light and creamy. Add egg, treacle and vanilla and beat well.
- Add flour and spices and mix to combine. Fold through almonds and dried fruit mixture and mix to combine.
- Divide mixture evenly between a Mastrad silicone 12 mini loaf pan. Bake for 12 - 14 minutes or until a skewer comes out clean when tested. Allow to cool for 15 minutes before transferring to a wire rack. Cool completely.
- To decorate, wrap each mini fruit loaf in cellophane, twist each side to enclose and tie with Christmas ribbon to form a bon bon.
Tip: A dried fruit medley can be substituted for individual dried fruits.