Method

1. Combine currants, sultanas, raisins, cherries, orange zest & port in a glass jar or bowl. Soak overnight (or longer).
2. Preheat oven to 160 C. Beat butter & sugar till creamy. Add egg & beat well.
3. Use a metal spoon & fold in breadcrumbs, flour, cereal & spice. Add fruit & any liquid.
4. Spoon into greased cups until 2/3 full (approx.150 g into each cup. We use toughened-glass tea cups but anything similarly ovenproof will be fine). Cover with foil, seal well. Bake 11⁄4 hrs.