Puts me in mind of my favourite quick fruit cake recipe.....feegled from the Be-ro book and oomphed up a bit.
Preheat oven to 160C (Gas mark 2-3 or whatever your oven does.
Prepare by greasing and lining with greeaseproof paper a deep cake tin approx 15cm (6") diameter (one with a loose bottom is best) (I dare ye
Place in a large saucepan:
125g dark brown sugar
400g dried fruit (currants, raisins, sultanas. glace cherries, chopped mixed peel, dates, figs, apricots anything you like)
145ml water (or a mixture of spirits and water) (or just spirits like whisky or brandy - cheap stuff is good enough!)
Warm all this gently until the butter has melted, giving it a stir occasionally, gradually bring it to the boil then immediately reduce the heat until the mixture is simmering. Simmer gently for 20 minutes. Remove from the heat and allow to cool for about 20 minutes.
Have a cup of tea or coffee.
Weigh out 250g of self-raising flour and add a generous teaspoonful of mixed spice powder (the spice is optional).
Find a large sieve.
Beat a large egg in a cup.
Now comes the energetic bit!
Stir up the fruit mixture in the saucepan with a wooden spoon, add all the beaten egg and stir it all quickly.
Put the sieve over the pan and sift all the flour mixture in together.
Stir it up carefully at first then give it a good beating for a few seconds to mix thoroughly.
Put it immediately into the prepared cake tin (it should be wet and will find its own level)
Put it into the middle of the oven.
Bake for at least 1 and a half hours before testing if it's cooked with a skewer or knife blade.
Give it as long as it takes to cook through.
Cool in the tin for at least 20 mins, then on a wire rack.
This cake is better for keeping a day or two before cutting and has a very moist texture.
Goldfish shoals nibbling at my toes. Fun, fun, fun, in the sun, sun, sun!