Preparation timeCooking timePortions
25 minutes35 minutes-


  • 10 tablespoons butter, softened
  • 2/3 cup granulated sugar
  • 3 eggs
  • 3/4 cup raisins
  • 1 cup (200 grams) flour
  • 3/4 cup currants
  • 3 tablespoons candied fruit
  • 2 tablespoons flour, to coat the fruit
  • Bread pan

Cooking method

  • Preheat the oven.
  • Line the form with wax paper. If the pan has a non-stick coating, lightly brush with butter.
  • Beat the butter and sugar until the butter is creamy and fluffy.
  • Continuing to beat, add eggs one at a time. Then flour.
  • It is necessary to shoot down for a long time, so it is worth doing it in turn.
  • In a separate bowl, mix the candied fruits with raisins and currants.
  • Sprinkle with flour and mix thoroughly so that flour covers each fruit individually.
  • This prevents the fruit from sinking to the bottom of the dish during baking.
  • Next, you need to mix the dough with fruit and put in a spoon with a spoon. Bake the muffin for two and a half hours.
  • If the crust is too dark, cover the cake with wrapping paper or foil.
  • You can try readiness with a toothpick. Pierce the cupcake with a toothpick. If it remains dry, the product is ready. Turn over the form, put the cake on the wire rack - cool down.
  • How and with what to serve

    Mary Poppins Baked Custard