HRH The Duchess of Cornwall’s Fruit Cake
Her Royal Highness is President of Maggie’s. The Duchess has shared this light fruit cake recipe, which is easy to make as the ingredients are measured with a mug. We used a 250ml (9fl oz) capacity mug. Hands-on time 15min, plus overnight soaking and cooling. Cooking time 1hr 30min. Serves 10
◆ 1 mug of freshly brewed English tea made with 2 tea bags
◆ 1 mug of sultanas
◆ 1 mug of raisins
◆ 1 mug of soft brown sugar
◆ ½ mug of mixed peel
◆ Butter, to grease
◆ 1 mug of self-raising flour
◆ 1 beaten egg
1 Pour the tea, plus bags, into a bowl. Add the sultanas, raisins, soft brown sugar and mixed peel, and leave to soak overnight. 2 Preheat the oven to 150°C (130°C fan) mark
2. Grease and line a 900g (2lb) loaf tin. Remove the tea bags from the mixture and slowly stir in the self-raising flour to make a sloppy mix, but one that should hold the fruit. Mix in the beaten egg.
3 Bake for 1hr 30min and, if starting to get too dry on top, cover with foil. Allow to cool in the tin for a few min before turning out and cooling on a wire rack.
PER SERVING 247cals, 3g protein, 1g fat (1g saturates), 56g carbs (46g total sugars), 2g fibre