Ingredients
The following ingredients have 4 Servings
- 150 g marzipan (approx (shop-bought or homemade - See NOTES))
- 80 g dried apricots (chopped into small pieces)
- 70 g glacé cherries (cut into small pieces)
- 30 g sultanas ((or substitute and split the weight between more apricots and cherries))
- 70 ml/g orange juice (for soaking the fruit (soak fruit in the juice and then drain before adding to the mix))
- 1 tsp ground cinnamon (mixed into the fruit and juice)
- 160 g tapioca starch
- 145 g potato starch
- 85 g oat flour (For no oat version sub with sorghum flour)
- 70 g sorghum flour or buckwheat flour (For no oat version sub with brown rice flour or buckwheat flour)
- 5 g fine sea salt (= 1 level teaspoon)
- 3 g xanthan gum (= 1 level teaspoon)
- 20 g Dried ACTIVE YEAST (The type that needs activating (I use Allinson's))
- 2 to 3 tsp honey ((for preference - or golden caster sugar))
- 60 g hand warm water
- 3 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 28 g ground psyllium husk
- 100 g full fat milk
- 2½ tsp almond extract
- 60 g golden caster sugar
- 50 g unsalted butter
- 200 g full fat milk
- 1 tbsp sunflower oil
- 1 egg (+ a dash of milk)
- 30 g potato starch
- 20 g sorghum flour (or buckwheat flour)
- 40 g milk (approx)
- 1 tbsp soft light brown sugar
- 2 tbsp water
