Melt the butter in a 300ml mug in the microwave for 20-30 seconds on high. Tip in the brandy, raisins, sultanas, mixed peel and glacé cherries and heat for a further 45 seconds. Remove from the microwave and tip into a jug or bowl. Set aside.

Leave some of the remaining butter in the mug and use the rest to butter a second 300ml mug. If you want to turn out the cakes at the end, line the mugs with baking parchment. It’s easiest to put a piece in the base of each mug, then another around the inside wall. You will get neater edges if you cover the inside fully.

Add the remaining ingredients to the soaked fruit, mix to combine, then divide between the two mugs. Cook for 1 min 30 seconds until puffed up but not dry, then leave to stand for 2 mins. Eat out of the mug or turn out onto a plate. Serve warm with a spoonful of brandy butter or plenty of custard.