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What you need:
1 cup plain flour,
1/3 cup rice flour,
1/4 cup + 1 tbsp granulated sugar,
1/2 cup (4 oz) unsalted butter softened,
a pinch of salt,
some sugar to sprinkle on top of the cookies.
What you do:
Preheat oven to 160 C / 325 F/ gas mark 3
Mix together the flours and sift them.
Mix together butter and sugar. Cream with an electric mixer until light and fluffy.
Add the flours, salt to the creamed butter and sugar mixture in batches, mixing alternately.
Form a smooth dough with hands, tightly cover it with a plastic wrap and refrigerate for 20 minutes.
Remove and place it on a baking sheet, press the mixture into a circle of 8 inch diameter and 1/2 cm thickness.
With a sharp knife, score marks from the centre to the edge of the circle to form 9 triangles. Punch with a fork at several places (as shown in the picture).
Sprinkle with sugar and if you like, flute the edge by making impressions along the edge with your thumb.
Transfer the baking sheet into the preheated oven and bake for 30 minutes or until light golden. While still hot, cut along the marks to get 9 triangles. The cookies will appear soft initially but become crisp once cool.
Store them in an airtight container.
What you need:
250 g each of raisins, sultanas and currants
100 g candied orange, finely chopped
200 ml of brandy or rum
250 g butter, plus extra for greasing
275 g (1¼ cups) firmly packed brown sugar
1 orange and 1 lemon, finely grated rind only
4 eggs, lightly whisked
150 g (1 cup) plain flour
½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
60 g (½ cup) almond meal
140 g (2 cups) fresh breadcrumbs
What you do:
Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.
Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.
Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.
Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with brown sugar custard.