1kg dried fruit with glace cherries
3 cups (750ml) chocolate milk
2 cups (300g) self-raising flour
Place dried fruit in a bowl and pour over chocolate milk. Cover with cling film and place in the refrigerator overnight.
Preheat oven to 180C (160C fan-forced). Line a 20cm round cake tin with baking paper and set aside. Sift self-raising flour over the soaked fruit and stir the mixture until combined.
Pour mixture into lined tin and place in the oven for 2 1/2 hours.
Check the oven each hour to make sure that the top isn't burning. If you think it will burn then make a cartouche (ring of baking paper) and place on top of the cake. Continue to cook until a skewer inserted into the centre comes out clean.
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