• 600 g diced prunes
• 1 c glace cherries
• ½ c blanched almonds
• ¼ c brazil nuts
• 1 c brown sugar
• 125 g butter
• ½ c brandy
• ¾ c water
• 2 lightly beaten eggs
• ¾ c plain flour
• ¾ c self-raising flour
• 2 tsp mixed spice

Grease and line a 20 cm round tin.  In a saucepan combine the plus, cherries, sugar, butter, brandy and water.

Over a medium heat stir until the butter is melted.  Cool.

Combine the flours and mixed spice in a large bowl and stir in the fruit and eggs until just combined.

Spoon into prepared tin and bake at 150 C for 1 1/2-2 hours or until a skewer comes out clean.

• 1/3 c crushed toasted peanuts
• 250 tub of cream cheese
• 1/2 crunchy peanut butter
• 1/2 c firmly packed brown sugar
• 3/4 c thickened cream
• 8 chocolate wheaten biscuits

Spray 8 holes in your large muffin tray with oil and divide the crushed peanuts between each.

Using an electric beater, mix the cream cheese, peanut butter and sugar in a bowl until smooth.  Beat in the cream until just combined.  Spoon the mixture over the nuts and smooth the surface.

Press a biscuit chocolate side down into each whole and cover with plastic wrap.  Freeze overnight.  Remove from the tray using a warm knife and serve on a plate with biscuit side down and garnish with extra chocolate and fresh strawberries.