Christmas Pudding with Brandy Cream

For the pudding Preheat oven to 300 degrees F. In a large bowl add boiling water to the 2 teabags, allow to soak for 5 minutes. Remove the teabags. Add the sherry and the brandy to the tea. In a large mixing bowl, add all the dried fruit and pour over the sherry, brandy tea mix and stir. Allow the liquid to come to room temperature. Cover the bowl with cling film and set aside for 1 hour. In a large mixing bowl whisk the butter and brown sugar until light and creamy. While whisking add the eggs, one at a time until mixed. Add the flour, ginger, nutmeg, breadcrumbs chocolate and mix until combined. Drain the dried fruit and add to the flour mixture, stir until combined. Brush 3 muffin pans with the melted butter. Using an ice cream scoop or tablespoon, divide the mixture between all the muffin pans, flatten the tops and make them even. Cover the muffin pans with parchment paper. Bake in the oven for 35-40 minutes, or until a toothpick inserted in the middle of each pudding comes out clean. Allow the puddings to cool in the muffin pan for 10 minutes, then turn onto a cool rack. Store leftover puddings in a plastic container with lid. To reheat, put the puddings in a microwave-safe dish. Cover with plastic wrap and microwave for 1 minute. For the brandy cream In a mixing bowl, add all the ingredients (the cream will whip faster if it is really cold) Whip the mixture until it develops soft peaks. Serve on top of warm or room temperature puddings.