Start this recipe by greasing a 12 hole muffin tin with melted butter. Cut the filo sheets into 10cm squares. Place a square of filo into each muffin hole and grease lightly with melted butter. Place in another filo square but overlapping in the opposite direction. Press in well to create a nice cup. Pop a piece of prepared sponge into each cup, this will stop the filo pastry from becoming soggy. Soak each piece of sponge with a few drops of brandy. Next, prepare the filling by mixing together the mincemeat, orange zest, remaining brandy and walnuts. Place a heaped tablespoon of the filling into each filo cup and bake in the oven for 15-20 minutes at 200`c, or until the filo pastry is golden brown. Remove the filled cups out of the muffin tins and serve whilst still warm with a scoop of ice-cream on the top of each cup.

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