Allergy-Free Pudding and Fruit Cake
This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead; keep refrigerated.
2 1/4 cups (360g) sultanas
1 1/2 cups (250g) chopped raisins
1/2 cup (75g) dried currants
1 1/2 cups (250g) chopped seeded dates
1 1/2 cups (375ml) water
1/2 cup (125ml) orange juice
2 tablespoons honey
1 cup (200g) firmly packed brown sugar
185g dairy-free margarine
1 cup (125g) soy flour
1 cup (150g) rice flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup (125g) packaged ground almonds
Line base and sides of a deep 19cm square cake pan with 1 layer brown paper and 3 layers of baking paper, bringing paper 5cm above edges of pan. Combine fruit, water, juice, honey, sugar and margarine in large pan, stir over heat until margarine is melted; cool. Combine fruit mixture, sifted dry ingredients and nuts in large bowl. Spread into prepared pan. Bake in slow oven about 2 1/2 hours, covering loosely with foil after 1 hour. Cover hot cake tightly with foil, cool in pan.
Steamed Pudding: Spoon mixture into greased 9-cup capacity pudding steamer. Steam 6 hours.
Suitable to freeze.
Not suitable to microwave.