1.Make custard cream.
2.Sift flour, mixed spice, sugar and soda into a medium bowl. Make a well in centre; gradually whisk in combined milk and egg.
3.Melt &1/4; of the butter in a large frying pan; drop level tablespoons of batter for each pikelet into pan. Cook pikelets until bubbles appear on surface; turn, brown other side. Remove from pan; cover to keep warm. Repeat with remaining butter and batter.
4.Meanwhile, stir fruit mince and brandy in a small saucepan over heat until combined.
5.In a small saucepan, blend custard powder and sugar with pouring cream; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap. Cool 20 minutes. In a small bowl, beat thickened cream with an electric mixer until soft peaks form. Whisk cold custard in a small bowl until smooth; fold in cream.
6.Serve pikelets with fruit mince mixture and custard cream.