There is always a reason to have fruitcake, with a cup of tea, with a cheeseboard, with more fruitcake, and what’s more this is GF so no stomach ache after consumption.
This was another easy recipe I used for my Christmas hampers this year. Along with the mustard, I also collected apples from the orchard on the farm and took them to be pressed by the fruit farm down the road. They’re treated for any bugs and then pressed and bottled. That’s all. It is hands down the best apple juice. I highly recommend finding your nearest fruit farm, not only will you be supporting local produce and a local business but the juices will have so much more flavour than anything you can buy at a supermarket and none of the chemicals used.
Local businesses have and always will be the backbone of our economy, and to ensure a strong and sustainable local foundation people need to buy locally. The best thing about an independent business is that they are run by people, not by algorithms and they add personality and character to a community.
top tips
You can half or double the recipe easily depending on how big you want your fruit cake or if your making a batch.
Any dried fruit can be used, to add personal tastes to each cake.
When simmering the mix, constantly stir, due to the amount of sugars in the fruit it can catch at the bottom and will leave your cake tasting burnt.
ingredients
400 g condensed milk
140 g marg
740 g mixed fruit
225 g GF SR flour
2 tsp mixed spice
1 tsp cinnamon
2 eggs
method
Line and grease chosen tin.
Pre heat the oven to 150c.
Mix the condensed milk, melted marg & dried fruit in a large saucepan.
Simmer and stir until fruit is soft.
Leave to cool then add all the dry ingredients and mix until everything is well combined.
Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings.
It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!!
It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling.
I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!!
Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives.
This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM
I hope you love it!!
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