Mini christmas cakes

1. You will need to collect 12 small Baked bean or similar small can and wash thoroughly. If the can has had a pull tab on it you will have been left with a small rim so you need to cut out the bottom of the can. Turn the can upside down and the bottom will now rest on the rim around the top, like a normal cake tin.( Be careful as the can bottom is likely to be sharp).

2. Line each can as you would a normal cake tin using greaseproof paper, making the side paper come up 5cm/2" above the sides of the cans.

3. Place the Black Treacle in a bowl to warm in the oven.

4. Using a wooden spoon, cream the butter and both the sugars until the mixture is light and fluffy. Gradually add the beaten eggs a little at a time and then add the combined sifted flour and spices, beating well to make sure that everything is combined.

5. Now add all the fruit, cherries and almonds (if including) and stir well, then add the final ingredients, the warmed treacle, vanilla essence, juice of the lemon and the brandy, again stir well.

6. Spoon the mixture into the cans, there should be enough for 12 cans. Place the cans on the middle shelf of the pre-heated oven. Cook for approximately 1½hrs. Check after an hour, (as the cakes are small and ovens vary it is worth checking on them after an hour)