Prepare the Pudding

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with cupcake liners.
2. Soak the Fruit: In a small bowl, combine the dried mixed fruit and apricots with the brandy (or orange juice). Let them soak for about 10 minutes to soften and absorb the liquid.
3. Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and mix well. Stir in the soaked dried fruits along with any leftover soaking liquid.
4. Add the Dry Ingredients: In a separate bowl, whisk together the self-raising flour, mixed spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is well combined.
5. Fold in Nuts (Optional): If you’re using nuts, fold them into the batter at this stage.
6. Fill the Muffin Tin: Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake: Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of a pudding comes out clean.
8. Cool: Allow the mini puddings to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.

Prepare the Icing

1. Make the Icing: In a small bowl, combine the powdered sugar with 2-3 tablespoons of water or milk. Stir until the icing reaches a smooth, spreadable consistency.
2. Decorate the Puddings: Once the mini puddings have cooled, drizzle or spoon the icing over the top of each one. Allow the icing to set for a few minutes before decorating.

Decorate the Puddings

1. Add a Festive Touch: Decorate each pudding with a small piece of holly or a candied fruit for a traditional touch.