| Raw Sugar Or Apple / Grape Concentrate | 125ml | 4.5oz |
| Mixed Dried Fruit | 375g | 13.25oz |
| Cold Water | 335-375ml | 12-13oz |
Butter/Margarine Or
Light Olive Oil | 125ml | 4.5oz |
| Bicarbonate Of Soda | 5g | 0.2oz |
| Mixed Spice | 10g | 0.35oz |
| Cinnamon | 10g | 0.35oz |
| Roberts’ Soy Crunch | 75g | 2.7oz |
| Eggs (55g size) (Lightly Beaten) | 2 | |
| Roberts’ GF Plain Flour | 150g | 5.25oz |
| Roberts’ GF Self Raising Flour | 150g | 5.25oz |
| Sherry Or Apple Juice | 40ml | 1.4oz |
Alternatives: Diced Dates; Glace Cherries; Paw Paw; Or Pineapple. | | |
|
BOILED FRUIT CAKE - Method:
In a large saucepan combine sugar, dried fruit, water, butter, bicarbonate of soda, mixed spices and cinnamon. Bring to the boil over a medium heat. Boil for 5 minutes, stirring well. Allow to cool for a few minutes then add soy crunch, stirring well to combine. Allow to cool then add eggs, combining well. Add sifted flours and sherry. Thoroughly combine. Pour mixture into a paper lined 20cm (8 inch) round cake tin. Bake in a moderate/slow oven at 160°C (320°F) for about 2-2 ˝ hours. Allow to cool in tin.STEAMED PUDDING – Method:
Prepare as above and pour the mixture into a well greased 6 Cup pudding basin/steamer. Cover securely and steam in a saucepan, with boiling water halfway up the sides of the basin at all times, for 5-6 hours or until cooked or a pressure cooker for 1 ˝ hours. REDUCED SUGAR & FAT – Method:
If replacing sugar and butter with apple juice concentrate and olive oil, add both ingredients just before adding the flour, as there is no need to boil these ingredients. |
Domestic
/ Recipes / Gluten Free