Preheat oven to 200°C
Place blueberries, apricots, currants, sultanas, peel & raisins in a bowl. Mix in apple, brown sugar, brandy, jam & mixed spice. Cover and set aside for at least 8 hours.
Place flour & icing sugar in processor. With motor running gradually add in the butter until mix is crumbly. Add egg yolk and 1 tbsp chilled water. Pulse until mix forms a ball, adding a little more water if necessary. Wrap & chill pastry.
Roll out dough to thickness of 3mm. Cut circles of approx 7cm and press into greased patty pans. Place heaped teaspoonful of fruit mince into each, and cover with pastry lid or star.
Bake for 15 min until pastry is lightly golden and firm.
Dust with icing sugar when cool. Store in airtight container. (Makes about 24)
Combine all ingredients in blender adding honey according to taste. Blend until smooth. Serve in cold glasses.
Preheat oven to 220c
Sift: 2 cups plain flour, 4 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, 3/4 cup sugar.
Melt: 100g butter, add 1 cup milk and 1 large egg.
Add: sifted ingredients and 1 to 1 1/2 cups of fresh or frozen
Bay Blueberries to the mixture stirring in gently until just dampened.
Divide: into 12 greased muffin pans
Bake: 12 - 15 minutes (frozen berries take 5 mins long)