Soak the sultanas and currants in warm water for 20-30 minutes and then drain well. Wash the cherries in cold water to remove any excess syrup and drain well. Add the DAWN® Crème Cake Base, Mixed Spice, Whole Egg, Vegetable Oil, Water, and Black Treacle to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 3 minutes. Add all of the fruit and blend in on slow speed until fully incorporated. Deposit 120-125g into greased individual pudding moulds.
Bake in a deck oven at 170°C for 25-30 minutes.
On removal from the oven, invert the moulds to help create a flat base. Once totally cool, cut each one in half. Roll out the Odense 30/70 marzipan to 1cm thick and cut out disks to fit in the middle of the cakes. Spread boiled apricot jam onto the cuts and then sandwich together with a marzipan disk. Mix some DAWN® Fondant Sublime straight from the pail until it softens and place it into a piping bag. Pipe onto the top of the cakes and decorate with DOBLA® Chocolate Christmas Decorations of your choice.