Sufra Dayma: Little Pudding Cakes By Moushira Abdel-Malek Ingredients: 1/4 cup plain flour 2 cups fresh breadcrumbs 2 eggs (at room temperature) 150 gms. pitted dates (finely chopped) 150 gms. dried figs (finely chopped) 200 gms. mixed glacé fruit (finely chopped) 125 gms. raisins 75 gms. sultanas 1/2 cup brandy 1/2 cup golden syrup 1 tsp. ground nutmeg 3/4 tsp. ground cinnamon 125 gms. butter (at room temperature) Icing sugar (for dusting) Method: Place all fruit into a heat-proof bowl. Heat brandy in a saucepan until hot. Pour over fruit. Cover. Stand overnight. Preheat oven to 160. Grease a 24 x 1 1/2 tablespoon capacity mini muffin pan. Beat butter and syrup with electric mixer until combined. Add eggs one at a time, beating well after each addition. Sift flour, nutmeg and cinnamon over fruit. Add breadcrumbs and butter mixture. Mix well. Spoon mixture into muffin holes. Bake for 22-25 minutes, or until cooked when tested with a skewer. Cool for 5 minutes, then turn onto a wire rack. Repeat with remaining mixture. Dust with icing sugar.
