Recipes

1. Place dried fruit in a bowl, cover with milk and leave to soak overnight in the fridge.
2. The next day, preheat oven to 160°C and line a medium (23cm diameter) springform cake tin with baking paper.
3. Stir flour into fruit mixture until evenly combined and smooth into prepared tin. Bake until it is risen, set and golden and a skewer inserted into the centre comes out clean (check after about 1 hour 15 minutes and return to oven for a little longer if needed).
4. Remove from oven and, while still hot, pour over 1 cup of orange juice.

If you prefer a boozier option, pour over 200ml of brandy. Cool in the tin before turning out. Store in an airtight container in the fridge, it will keep for 3-4 weeks.