MAKE YOUR OWN!

Try this four-step strategy next time you want to raise a (lower-sugar) glass:

Start with a low-kilojoule, low-carb mixer, like soda water, diet ginger ale, herbal tea, or coffee.

Sweeten with 1-2 Tbsp of juice, 1-2 tsp of honey or maple syrup, or 1 Tbsp of Sugar-Free Simple Syrup (see recipe, page 52).

Add a measured serving of alcohol, if you like (up to 100mls of wine/champagne or 30mls of spirits).

Top with a festive garnish. ➤

Combine 170ml brewed decaf or herbal tea, 30ml bourbon, 1½ tsp honey and ½ tsp fresh lemon juice. Garnish with 1 cinnamon stick and 1 strip lemon zest.

PER SERVE 321 kJ, protein 0g, total fat 0g (sat. fat 0g), carbs 9g, fibre 0g, sodium 1mg • Carb exchanges ½ • GI estimate medium • Gluten free

160g (1 cup) wholemeal selfraising flour

40g (¼ cup) self-raising flour 1 Tbsp ground ginger

2 tsp mixed spice

80g blanched almonds

Combine dried fruit, apple and brandy in a large bowl. Stir well. Set aside for 1 hour to macerate.

Meanwhile, preheat oven to 140°C (fan-forced). Spray an 18cm (base measurement) square cake tin with cooking spray. Line base and sides with a double layer of baking paper, allowing the paper to extend about 3cm over the rim of the tin. Adjust oven rack so the top of the tin will sit in the centre of the oven.

Add egg, margarine and treacle to the fruit mixture. Mix until well combined. Sift flours, ginger and mixed spice into the fruit mixture, returning husks to bowl. Stir until well combined. Spoon mixture into the prepared tin, using the back of the spoon to press down firmly. Smooth the surface and tap the tin on the benchtop a few times to allow the mixture to settle. Gently press almonds into the cake to form a flower pattern (see picture).

Bake cake for 2 hours. Cover with foil and bake for a further 15 minutes or until a skewer inserted into the centre comes out clean and the middle of the cake is firm to touch. Trim overhanging paper and wrap cake, still in tin, in 2 tea towels, to keep it moist as it cools.

Set aside overnight to cool completely. Cut into pieces and serve at room temperature.

PER SERVE 526kJ, protein 2g, total fat 3g (sat. fat 1g), carbs 20g, fibre 2g, sodium 64mg • Carb exchanges 1½ • GI estimate low

This fruit cake will keep for up to one month in an airtight container.

Curried mango & chickpea salad