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Allergy-free Pudding and Fruit Cake

Source of Recipe

This recipe comes to us from Kaye Worthington.


Recipe Introduction

It is from an Australian magazine called "The Australian Women's 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.

List of Ingredients

2 ¼ cups sultanas
1 ½ cups chopped raisins
½ cup dried currants
1 ½ cups chopped seeded dates
1 ½ cups water
½ cup orange juice
2 tablespoons honey
1 cup firmly packed brown sugar
185 dairy-free margarine
1 cup soy flour
1 cup rice flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup packaged ground almonds



Recipe

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.