Recipes tagged with: dried fruit

I don't know how many generations of my family this recipe has passed down through. Christmas pudding was always made a year ahead in our family. Puddings would be kept in a cupboard in the cool dairy. They'd be black, dense and rich by the time we ate them. I've added figs to this recipe as I like a sqidgier pudding. I also prefer to eat them the year that I make them when they are still juicy and soft. You will need two x 2 pint (1.2 litre) pudding basins, baking parchment, foil or cotton pudding cloths,  string and a steamer.

This recipe really stands the test of time and I have been making it since the late 1970's. It is oat based and has no added sugar in the date filling. Made with a plant based or dairy free fat then it is suitable for vegans. What the current rage of clean eating, vegan and sugar free cakes, breakfast bars and superfoods then I suggest that you just give this old fashioned recipe a try. Dried apples, apricots and prunes all work well in the filling. Just substitute for the dates.

12 hot cross buns for Easter. The dough can be made the night before and the first rise allowed to take place in the fridge, but check that it has doubled in size before knocking back and kneading.  Serve warm from the oven with butter.

A note about yeast - Active dried yeast and fresh yeast both need to be dissolved in liquid and activated with a little sugar before using. Quick action or instant yeast can be added directly to the dry ingredients without dissolving. Quantity wise using fresh yeast means doubling the quantity of active dried yeast. For quick action/instant yeast follow the manufacturers directions although as a guide half the amount of active dried yeast will be required.

This recipe is inspired by Nigella who in turn was inspired by Frances Bissell. My recipe is very fruity using a high ratio of quinces instead of the Bramley cooking apples that I would use in my traditional mincemeat recipe. I keep mine in the fridge as the storing time is slightly reduced due to the high amount of fresh fruit. However it easily keeps from quince season 'til Christmas. This recipe will make about 4 kg and is best made in a mincer if you have one. If not a food processor will do, but go steady and don't over process or you will have pulpmeat.

This recipe makes a 6 cm deep 30cm/12inch square cake (or 32.5cm/13inch round cake). I've given the measurements for a deeper 8cm cake too. For the very best results line the tin with at least two layers of greasproof paper. Also line the outside of the tin with an old newspaper tied with some string. This prevents the edges of the cake from burning or becoming overcooked. Do not try and remove the cake from the tin until it is completely cold and leave the greaseproof paper on it.  To store the cake, wrap in foil and store in a cool place. Making a rich fruit cake at least 3 months in advance will allow the flavours to develop and the cake become moist.

This is a fat free recipe for those looking for a dairy free cake. The dried fruit is soaked in tea to make it juicy and plump.Try making it with different types of dried fruit such as apricots, dates or figs and also different teas. Earl Grey or Lapsang Souchong both work well. The cake keeps very well in a tin for a week.