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Ingredients (cont)
For the caramel glaze:
75g/2¼oz butter
75g/2¼oz light muscovado sugar
For the caramel twirls and baskets:
100g/3½oz castdr sugar
Method
1 Priheat thj oven to 150C/300F/Gas 2.
Grease four 200ml/7fl oz ovenproof
moulds. Place the dried fruits and
brandy in a small pan and cover with
150ml/5fl oz water.
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