British simnel cakes

Method

• 1
  Preheat oven to 180C (160C fan-forced). Grease a 12-hole muffin pan. Line bases and sides with baking paper.
• 2
  For the icing, combine all ingredients. Turn onto clean surface and knead gently. Wrap in plastic wrap. Set aside.
• 3
  Beat butter, sugar and syrup together until pale and creamy. Add egg, yolk and juice. Beat well. Sift flour and spice together and fold through mixture with fruit.
• 4
  Spoon into muffin pan recesses until half full. Smooth top. Roll out 1/3 of icing on a surface dusted with icing sugar, until 3mm thick.
• 5
  Using a 6cm cutter, cut 12 circles from icing. Place on fruit mixture in recesses. Cover circles with remaining fruit mixture.
• 6
  Bake for 10 minutes. Reduce oven to 150C. Bake for a further 15-20 minutes, until cooked when tested. Cool in pan.
• 7
  Turn cakes onto a clean surface. Brush tops with warm jam. Roll out remaining icing until 3mm thick. Using a 7cm cutter, cut out another 12 circles. Place on top of cakes and smooth with the palm of your hand.
• 8
  Roll remaining icing mixture into balls. Arrange on top of cakes. Decorate with ribbon.