Step 1

Preheat the oven to 180C/160Fan/350F/Gas mark Line a 12 hole muffin tin with liners.

Step 2

Place the sugar, egg, milk, oil mincemeat and almond extract in a large jug or bowl and mix well with a wooden spoon to combine.

Step 3

In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ground mixed spice and the dried fruit.

Step 4

Pour the wet ingredients over the dry and stir quickly but lightly to mix until the flour has disappeared - the mixture should be quite lumpy, so don't over mix.

Step 5

Spoon the batter into the lined muffin tins, filling them no more than two-thirds full. Bake for 28-30 minutes or until well risen and springy to the touch. Leave to cool in the tins for about 5 minutes before transferring to a wire rack.

Step 6

Dust with icing sugar if desired and eat warm.