1.Preheat oven to 170°C. Grease six 1¼-cup (310ml) ovenproof teacups.
2.To make custard; bring cream, milk, sugar and extract to the boil in a small saucepan. Whisk eggs in a medium bowl; gradually whisk hot milk mixture into egg mixture.
3.Layer panettone and half the fruit mince, overlapping panettone slightly, in cups. Dollop spoonfuls of remaining fruit mince over panettone. Pour custard over panettone.
4.Place cups in a large baking dish; add enough boiling water to come halfway up sides of cups.
5.Bake for 35 minutes or until set. Remove puddings from baking dish; stand 10 minutes before serving.
Puds are best made just before serving. Any fruit mince can be used in this recipe.Note