Donna Hay's cranberry and fig bundts - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s cranberry and fig bundts By You Magazine - December 9, 2018 Bake yourself and your lucky guests a real treat this Christmas, with Donna Hay’ s cranberry and fig bundts recipe. Packed with wholesome ingredients such as almonds, milk and fruit, this recipe is an indulgent treat that this festive time of year calls for. Plus, the use of brandy means this dessert is even more special, and likely to be even more enjoyed over the Christmas period. Our only request? You invite us round to have a slice (or three!) 100g dried cranberries 110g raisins 80g currants 150g dried gs, chopped 40g aked almonds 125ml brandy, plus 2 tbsp extra 150g unsalted butter, softened 135g brown sugar 2 medium eggs 185g plain our, sifted 1⁄4 tsp bicarbonate of soda, sifted 1 tsp mixed spice 60ml milk gingerbread antlers (see Cookies on Top, page 59), for decorating 24 sprigs thyme icing sugar, for dusting 1. Place the cranberries, raisins, currants, figs, almonds and brandy in a small saucepan over medium heat. cook for 8 minutes, stirring occasionally, or until the fruit is plump and the brandy has been absorbed. Allow to cool completely. 2. Preheat oven to 140c/gas 1. Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the eggs, one at a time, and beat to combine. Place the fruit mixture, our, bicarbonate of soda and mixed spice in a large bowl and mix well, ensuring the fruit is completely covered by the our. Add the egg mixture and milk and stir well to combine. Divide among 6 x 250ml-capacity well-greased mini bundt tins and place on a large baking tray. 3. Cook for 30 minutes or until cooked when tested with a skewer. Turn out from tins and place on a wire rack. Drizzle with the extra brandy and allow to cool completely. Decorate with antlers and thyme and dust with icing sugar to serve. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved