Plum Cupcakes with White Chocolate and Brandy Custard

Ingredients

• 2 cups self-raising flour
  
• 3/4 cups caster sugar
  
• 1 tsp mixed spice
  
• 125g butter melted, cooled
  
• 2 eggs
  
• 3/4 cups orange juice
  
• 250g prunes, chopped

Custard:

• 600ml single cream
• 60g white chocolate, chopped
• 4 egg yolks
• 1/4 cup caster sugar
• 1 tbs cornflour
• 1/4 cup brandy

Method

To make the custard, combine the chocolate and cream in a saucepan over a low heat and stir until the chocolate has melted. Bring to the boil and then set aside.
Combine the egg yolks, sugar and cornflour into a bowl and whisk until combined.
Pour the cream mixture over the egg, whisking well.
Return to the saucepan and add the brandy. Stir over a low heat until the custard thickens. When cool, place in the fridge.

Preheat the oven to 160C

To make the cupcakes, combine the prunes and the orange juice in a bowl and let them sit for about 10 minutes.
Sift the flour into a bowl and combine with the sugar and spice. Make a well in the centre.
Add the eggs, butter, prunes and the juice and fold into the flour mixture and stir until just combined. Spoon the batter into prepared cupcake cases and bake for 15-20 or until a toothpick comes out clean.

Let them cool down and carefully peal the cases off. Spoon the thick custard into a piping bag and carefully pipe onto the cupcakes. Serve immediately!

Note: Custard should be made either several hours beforehand or the day before to allow it to thicken in the fridge.