Date & Apricot Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
3/4 cup dates, chopped
1/2 cup dried apricots, chopped
For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates and apricots. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins