The recipe set out below is a blank canvas. If you so wished you could soak the fruit in rum or brandy. You could change the mix of fruit. You could add some nuts. The world is your oyster....but don’t add oysters; that wouldn’t work.
My personal preference in serving this cake is slightly warmed with some pouring cream. It’s such a rich, custardy, indulgent cake. It’s also huge, so make sure you’ve got a big eatership on hand to tackle it! Here it is ready for the oven; it looks lovely even at this point when it’s uncooked:
This recipe is a cross between a really good bread and butter pudding, and a really good bread pudding. I believe one should start the year as one means to go on....hence why I picked a recipe that used butter and over half a litre of cream! Happy new year!
150g unsalted butter, at room temperature
350g sultanas – or a mix of sultanas, raisins and dried cranberries
600ml double cream
150g caster sugar
1 teaspoon vanilla extract