This is a wee Scottish classic that is cooked up in many homes to serve with a cup of tea for visitors. It is so easy that folk couldmake it just a few hours before a visitor arrived using pretty much store cupboard ingredients. The cake is really very delicate.
Wot u need
1 mug mixed fruit
1 mug milk
3/4 mug brown muscovada sugar (light) (or any sugar)
1 medium egg (beaten)
2 mugs self raising flour
Wot u do
Stick the fruit, milk, sugar and butter in a pot and slowly bring to a boil. Once boiled switch pot off and leave to cool for 15 minutes (mixture looks lumpy – this is ok.) Once cooled stick mix in a baking bowl and chuck in the flour and beaten egg. Mix but not that vigoroulsy – don’t bash the fruit to hell. Once mixed to a right big mess stick in a greased 450g loaf tin and bake, middle shelf of a preheated oven – 180 degrees c. for 40-45 minutes. Cake ready when springy to the touch and a knife pierced in the centre comes out clean.
Cool and eat or store in a sealed cake tin – easily lasts 3-4 days.