Both were originally recipes of my mothers and were experimented with over the years to have far less sugar. I must ask her for the whisky orange marmalade one to go with them.
0.5 Lb Mixed Fruit, Glace Cherries, 2.5 Oz Brown Sugar, 0.5 Lb SR Flour, 200ml Cold Rooibos Tea (Redbush Tea), 1 Egg.
Soak fruit and sugar in the cold tea for 3 to 4 hours. Mix in flour and eggs, cook for 1 hour @ 180-190C
Makes 1 (Loaf sized tin)
13.5 Oz Plain Flour, Pinch of Salt, 1 Rounded teaspoon Bicarbonate of Soda, 1 Level teaspoon Ground Ginger, 5 Level dessert spoons Golden Syrup, 2 level table spoons Caster Sugar, 2 Oz Sunflower Margarine, 1 Medium Egg.
Mix flour, salt, bicarb and ginger. Melt syrup, sugar and margarine in pan. Leave to cool slightly. Mix into dry ingredients. Place in fridge to cool before cutting.
Cook for 17-22 min @ 170C 350F
Makes lots! 😀