Place butter, syrup and brandy in a small saucepan. Stir over a low heat until butter is melted. Bring to boil. Remove from heat. Stir in dried fruit and cranberries. Transfer to a bowl. Stand 5 minutes.
Add egg to fruit mixture. Stir to combine. Fold in breadcrumbs and sifted flour and cinnamon.
Lightly grease pie-maker holes. Spoon about 1/3 cup of pudding mixture into pie-maker holes. Close lid. Cook for about 14 minutes, or until golden brown and a skewer inserted into the centre of each pudding comes out clean. Open lid. Carefully remove from maker.
Dust with sifted icing sugar. Serve warm with salted caramel sauce and ice-cream.
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