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150 g self-raising flour
1 tsp mixed spice
150 g butter or soft magarine
150 g soft light brown sugar
3 eggs
60 g sultanas
60 g chopped glacé cherries
60 g chopped candied peel
200 g marzipan
2 tbsps sieved apricot jam
4 tbsps sifted icing sugar
Mini chocolate eggs to decorate

Preheat the oven to 190ºC and line a 12-hole muffin tin with paper cases. Sift together the flour and mixed spice.

Beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour with each one, then fold in the rest of the flour. Stir in the sultanas, cherries and candied peel.

Using just under half the marzipan, roll it out until very thin, then cut out 12 rounds about three to four centimetres in diameter.

Divide half the cake mixture between the muffin cases and put a round of marzipan on each one. Top with the remaining cake mix and bake for about 20 to 25 minutes until risen and springy to the touch. Turn the muffins out on to a wire rack and let them cool.

Gather up the marzipan trimmings and knead them with the remaining half of the marzipan. Roll it out thinly and cut it into 12 five centimetre rounds, rerolling as necessary. Brush the muffins with the jam and top with the marzipan.

Mix the icing sugar with enough water to make a thick icing, drizzle a little on to each muffin and decorate with the chocolate eggs. (Makes 12 muffins)