So I set to work in the kitchen... want the low down on my gorgeous fruity cake?
- 150g unsalted butter
- 3 free range eggs
- 100g caster sugar
- 50g soft brown sugar
- 150g sifted self raising flour
- 1 level teaspoon baking powder
- 400g sultanas (you can soak these in booze first if you want!)
- 50g glace cherries (the natural coloured ones, not the nasty articifical ones!)
- half a teaspoon gravy browning (yes, really!)
- half a teaspoon mixed spice (if you fancy it!)
- Grease and line a round 6" deep baking tin and preheat the oven to gas mark 5.
- Cream the butter and sugars together well in a large bow. Beat them until they get paler in colour and are really soft and smooth. Add the gravey browning and mix in.
- Add the eggs (crack from the shells into a separate bowl in case there's an iffy one!) and beat them really well until everything is all light and gorgeous and if you trail the beaters over the liquid you can see a ribbon of mix slowly melting into the surface.
- Gently sieve the flour and baking powder into the bowl having dusted your dried fruit in it first.
- Fold the flour and fruit in gently.
- Turn out into the tin and place in the oven for approximately one hour but keep an eye on it for the last fifteen minutes or so... Prod with a piece of dry spaghetti and if it comes out clean your cakes good to be omnommed!
Enjoy national pudding day! xxx