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For the crumble topping:
- In a large mixing bowl, add the flour, baking powder, cinnamon, nutmeg, mixed spice and salt. Mix to combine, then set aside.
- Add the yeast, 10g of dark brown sugar and 50ml of lukewarm water to a small bowl, and mix. Once the yeast and sugar are dissolved, set it aside and allow the yeast to ferment for 30 minutes.
- Add the butter, remaining sugar, treacle, vanilla, Guinness and fermented yeast mixture to a pan over a low heat and stir until the butter has melted and the sugar has dissolved, then set aside to cool.
- Add the raisins, mixed peel, glacé cherries, and ginger into the flour mix and combine, ensuring the fruit is evenly distributed throughout. Add the egg, orange zest and juice and stir. Gradually pour in the cooled sugar-Guinness mixture. Mix well until you have a smooth, silky brown batter.
- To make the crumble topping, add all ingredients to a bowl and rub together with your fingertips until the mixture resembles wet sand.
- Preheat the oven to 170°C/150°C fan/ gas mark 3, and line a 12-hole muffin tin with muffin cases. Spoon the batter into the cases, about 2⁄3 of the way up, then add two tablespoons of the crumble mixture on top of each one.
- Bake for 40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool before serving.
This recipe will also work well in a loaf tin. Simply increase the baking time to 1 hour and 15 minutes.
Per serving: 400kcals, 12.4g fat (7.5g saturated), 79g carbs (36g sugars), 6.2g protein, 2.2g fibre, 0.095g sodium