Recipe for a festive boiled Fruit Cake made with Castle Milk Stout Chocolate
1 x 340ml bottle Castle Milk Stout Chocolate
11/2 cups raisins or sultanas (or a mix of both)
½ cup dried cranberries
1 cup whole glace cherries
1/4 cup citrus peel (glace)
1 cup sugar
½ tsp baking soda
2 cups flour
2 tsp baking powder
In a medium pot add the fruit, Castle Milk Stout Chocolate, butter, sugar and baking soda and bring to the boil. Simmer over a low heat for 15 minutes. Set aside to cool. *this can be made the day before and left over night.
Preheat the oven to 150C and line a 23cl cake tin with baking paper on all sides.
Sift the flour and baking powder in a bowl.
Add the egg and the cooled fruit mix and stir by hand until well incorporated.
Tip the batter into the prepared tin and bake for 1½ hours (90 minutes).
Recipe provided by Castle Milk Stout and created by Sam Linsell.