Individual puddings topped with vanilla cream

Combine dried fruit, macadamias, grated apple, one tablespoon mixed spice, brandy and whisky in a bowl, mix well and allow to marinate for two weeks or longer if possible.

Preheat oven to 180C. Grease and line the bottom of eight 200-millilitre capacity ramekins with grease-proof paper circles. Cream butter and brown sugar until light and fluffy, scraping down sides. Add eggs one at a time and beat until well combined.

Place golden syrup and water in a large saucepan and bring to the boil. Add bicarb soda and allow to fizz. Add liquid to butter mixture alternately with flour and remaining spice until well combined. Stir through marinated fruit.

Spoon into prepared ramekins and cover with foil. Place in a water bath and bake for 75 minutes or until risen and a skewer comes out clean. To make vanilla cream, whisk remaining ingredients until medium peaks form. Remove puddings from ramekins and serve immediately with a dollop of cream.