Step 1

Brush six 160ml (2/3-cup) heatproof microwave-safe ramekins with melted butter to grease.

Step 2

Place the sultanas, dates, raisins, apricots and brandy in a medium heatproof bowl. Cover with a lid or double layer of plastic wrap and cook on Low/90watts/10% for 20-30 minutes or until almost all the brandy is absorbed. Set aside, covered, for 30 minutes to cool.

Step 3

Use electric beaters to beat the butter and sugar in a medium bowl until just combined. Add the parisienne essence and the eggs, 1 at a time, beating on low speed to combine.

Step 4

Sift flour, cinnamon and nutmeg over fruit mixture. Add butter mixture, breadcrumbs and pecan nuts, and use a wooden spoon to mix until combined. Spoon mixture into ramekins. Cover each with 2 pieces of non-stick baking paper and tie with unwaxed string to secure.

Step 5

Place 3 ramekins on a microwave-safe rack so they are evenly spaced around outer edge. Cook on Medium-Low or Defrost/350watts/30% for 15 minutes or until a skewer inserted in the centres of the puddings comes out clean. Repeat with the remaining puddings. Serve with warm vanilla custard.