Makes 12

200g dark muscovado sugar
175g butter, cubed
700g mixed dried fruit
50g glacé cherries
2 tsp fresh ginger, peeled and grated
Zest and juice of 1 orange
100ml whiskey or orange juice
85g pecan nuts, roughly chopped
3 large eggs, beaten
85g ground almonds
200g gluten-free flour
½ tsp gluten-free baking powder
1 tsp mixed spice
1 tsp ground cinnamon

For the icing:
400g ready-rolled marzipan
4 tbsp apricot jam, warmed
400g ready-to-roll fondant icing

1. Combine the sugar, butter, dried fruit, glacé cherries, ginger, orange zest and juice in a saucepan. Stir in the whiskey or juice. Bring to the boil, then reduce the heat and simmer for 10 minutes until thickened. Set aside for 30 minutes to cool.
2. Preheat the oven to 150˚C/130˚C fan/gas mark 2 and line a 12-cup muffin tin with paper cases.
3. Stir the nuts, eggs and ground almonds into the fruit mixture, then sift in the flour, baking powder, mixed spice and cinnamon. Stir gently to combine.
4. Divide the mixture between the prepared cases and bake for 35-45 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely.
5. Roll out the marzipan onto a work surface dusted with icing sugar and stamp out 12 rounds. Brush the tops of the cupcakes with the warm jam, then top with the marzipan.
6. Roll out the fondant and stamp out small festive shapes. Secure onto the top of the marzipan with a bit more of the warmed jam or some water.

Per Serving 789kcals, 32.4g fat (9.8g saturated), 123.8g carbs, 44.2g sugars, 8.5g protein, 9.1g fibre, 0.232g sodium