¾ cup currants or plump raisins ¼ cup brandy 1 cup persimmon 'goo' 125g butter 1 cup sugar 2 eggs 1 tsp vanilla essence 1¼ cups gluten-free flour ½ cup ground almonds ¼ tsp salt 1 tsp baking soda 1 tsp cinnamon 1 cup chopped roasted walnuts
Soak currants or raisins in the brandy for an hour in a shallow dish. Cream the butter and sugar. Add the eggs, one at a time, along with the vanilla essence. Sift the flour, salt, baking soda and cinnamon together and fold in gently with the persimmon goo, ground almonds, walnuts and brandyinfused dried fruit. Bake for 35-40 minutes at 180˚C.