This seems to be a rant I get into every December… I just don’t like Christmas Cake. Or pudding. Or mince pies. Really anything that insists dessicated fruit is in some way a delicacy when it clearly isn’t.
Hence I spent years avoiding anything containing dried fruit.
But in 2008, while watching Nigella Christmas, I found a recipe that was simply too easy not to try.
And now it’s officially a tradition. Because it turns out it’s the horrible, last-forever, store-under-a-bed “cake” in Christmas cake is the bit that I just don’t like.
However, whip up a batch of this, spoon it over some Cornish clotted cream ice cream and you’re instantly sledding through the pretty white north of flavour country.
- Various ‘Christmassy’ dried fruits; cranberries, raisins, blah blah blah. A lot of stores now sell these in special ‘dried Christmas fruit’ packs. Candied peel optional. (James likes it.)
- Pedro Ximenez sherry. Do not go near the dry end of the sherry spectrum in this instance.
- Combine. Leave for a week out of the sunlight. (Ha!)
That really is it.
You don’t have to make this much but we have a parade of guests and relatives over two weeks and this year I am determined to be organised enough so that I don’t get caught making a second batch in mid-December because James and I have eaten it all.
Make this tonight if you’re the slightest bit inclined as it only gets better the longer you leave it.