….for this year – nice & moist with the apple! Apparently english people would eat it with a nice piece of cheddar. I’m fine with that though I quite like it plain!
250g unsalted butter
340mL apple juice
~950g of mixed dried fruit, my preferred mix:
250g pitted dates chopped
200g dried figs
320g mixed dried fruit (includes peel but not fake cherries!)
1 big granny smith or other tart apple peeled, cored & grated
150g plain flour
150g ground almonds
150g whole almonds
1/2 tsp freshly grated nutmeg
finely grated zest 1 orange & 1 lemon
Preheat the oven to 150C (140C for fan). Melt butter in large saucepan with apple juice, add & stir all the items up until the line of dots, bring to the boil & simmer for 5 mins.
Transfer the mix to a large mixing bowl & stir in the bicarb (will sizzle like mad) & leave to cool for 10 mins.
Mix in the dry ingredients.
Transfer to a greased 20cm tin (wrap with alfoil if it’s a spring form as the butter will leak). Tie a circle of baking paper over the tin, prick it with a fork to release steam.
Bake for 2.5h approx. Ready when a skewer comes out clean.
For Christmas wrap well in baking paper, make holes in the top with a skewer & regularly feed with with some calvados or brandy.
(N.B. the original recipe says use 315g of butter, so if you feel that the mix is too dry, feel free to add more butter!)