Ken reckons this is dead easy. Egg free for the allergic folks ... eggsellent. Ha - what a crack up. I'm really coming out of my shell now. Okay ... that's enough.

Ingredients:

1kg fruit mix
1 cup water
1 t mixed spice          
1 t cinnamon
1 t vinegar
1 T brandy
225 gms butter
1 tin condensed milk
1 t baking soda
2 cups Champion standard flour
1 t baking powder

Method: 

Chuck into a large pot the fruit, water, mixed spice, brandy, butter, vinegar and cinnamon and bring to boil.

Remove from heat and add baking soda and condensed milk.

Cool, then add flour and baking powder.

Mix together and bake (fan bake preferably) in tin or glass container for 1 ½ hours at 150c.

I use a Pyrex glass dish 29x22x9cm.

Very nice moist cake that keeps well (if you can restrain yourself).
Doug's famous for his gingernuts. These ones come out so much better than the bought variety.


Ingredients: 

100g butter
225g sugar
1 egg
1 Tbsp golden syrup
250g flour
1 tsp baking soda
4 tsp ground ginger

Method: 

Pre-heat the oven to 170ÂșC or 160 if you have fan-bake.

Chuck the softened butter and sugar into the food processor with the egg and give it a whiz until it's good and creamy.

Then add the golden syrup and give it another burst for a minute.

Add the flour, baking soda and ginger and whiz away until you have a nice even mixture.  

Roll into balls about the diameter of a 50c piece and arrange on sheets of baking paper on top of 2 baking trays. 

DON'T be tempted to flatten the balls with a fork, let nature and the oven do their work.

Bake for 25-30 minutes or until they look golden and just like Mrs Griffin’s fine product.

Cool on a wire rack.

You’ll get around three dozen.