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    Allergy-free Pudding and Fruit Cake (Gluten-Free)


    Scott Adams

    This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. 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 ¼ cups (360g) sultanas
    1 ½ cups (250g) chopped raisins
    ½ cup (75g) dried currants
    1 ½ cups (250g) chopped seeded dates
    1 ½ cups (375 ml) water
    ½ cup (125 ml) orange juice
    2 tablespoons honey
    1 cup (200g) firmly packed brown sugar
    185 dairy-free margarine
    1 cup (125g) soy flour
    1 cup (150g) rice flour
    1 teaspoon cream of tartar
    ½ 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 ½ hours, covering loosely with foil after 1 hour. Cover hot cake tightly in foil, cool in pan.

    Steamed Pudding: Spoon mixture into greased 9 cup capacity pudding steamer. Steam 6 hours.

    Serves 25
    Suitable to freeze
    Not suitable to microwave
    Each serving contains: 1144kj(273 calories), 9g fat (3g monounsaturated, 5 g polyunsaturated, 1 g saturated), 3 g fiber.

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    Great recipe, enjoyable and easy to make!!!

    Top quality 10 / 10 good on you!

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    I am just wondering what you mean by "185 dairy free margarine?" I would like to make the cake so please let me know.

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