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THE PERFECT TREAT OR GIFT THAT EVERYONE CAN ENJOY THIS CHRISTMAS

Gluten-free Mango and Fig Fruitcakes Makes 6, Prep 30 mins, Cook 1 hour, 10 mins

425g can mango slices in syrup 375g packet dried mixed fruit 1 cup chopped soft and juicy figs 150g unsalted butter, chopped ½ cup brown sugar, firmly

packed 1 tsp bicarbonate of soda 1 tsp ground cinnamon 2 eggs, lightly beaten ½ cup shredded coconut 1¼ cups gluten-free plain flour

TO DECORATE 250g ready-to-roll white icing 1 tblsp glucose syrup Aqua ribbon

1 Grease six 10cm round springform cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges. 2 Process mangoes and syrup in a food processor until smooth. Transfer to a large saucepan. 3 Add mixed fruit, figs, butter and sugar. Stir over a medium heat until butter is melted and sugar is dissolved. Bring to boil. Remove from heat. Stir in soda. Transfer to a large bowl. Cool to room temperature. 4 Stir in eggs. Add coconut and combined, sifted flour and cinnamon. Mix well. 5 Divide evenly among prepared pans. Smooth tops. Place pans on an oven tray. 6 Cook in a slow oven (150C) for about 1 hour and 10 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Cool in pans. 7 To decorate, knead icing on a clean bench until smooth. Roll out between two sheets of baking paper until 3mm thick. Using a 3cm star-shaped cutter, cut out 54 stars. 8 Remove cakes from the pans. Using glucose as glue, stick nine stars on top of each of the cakes, as pictured. Decorate with ribbon.