• 2 c glace fruit chopped
• 2 c diced prunes
• 1 ¼ c raisins or sultanas
• 1 ¼ c diced figs
• Grated rind of two oranges
• 1/3 c orange juice
• ¼ brandy
• ¼ c plum jam
• 2 tsp each of vanilla and almond essence
• 1 ½ t nutmeg
• 1 tsp mixed spice
• 2 ½ c flour
• 1 T baking powder
• 3 eggs
• 1 cup muscovado sugar
• ¾ oil or softened butter
• 100 g chopped dark chocolate

The day before baking, toss together the dried fruits, orange rind, juice, brandy, jam, spice and essences.  Cover and set aside overnight.

The next day preheat the oven to 160C.  Prepare and line a 20 cm square cake tin well with several layers of thick paper to prevent the cake from drying out while cooking.

Sift the flour and baking powder.  Beat the eggs and sugar until thick and gradually add in the oil or softened butter.  Stir in the dry ingredients, fruit and chocolate.  Pack the mixture into the tin and bake for 2-2 ½ hours or until cooked.

Cool in the tin and pour over or drink some more brandy if you wish.

• 1.8 kg boneless pork shoulder
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 small onions
• 3 cm piece of fresh ginger cut into match sticks
• 2 cloves of garlic
• 2 tbsp sweet chilli sauce
• ¾ cup chicken stock
• 2 tbsp lime juice
• 1 tbsp fish sauce
• ¼ c of kecap manis or soya sauce
• 2 kaffir lime leaves finely chopped
• Steamed rice and vegetables to serve

Remove the skin and excess fat from the pork and cut into large pieces.

Place the meat in a plastic bag with the flour and season with salt and pepper.  Shake to coat.

Heat the oil in a fry pan and cook the pork in batches to brown.  Transfer to the slow cooker and add the remaining ingredients.  Cook on low for about 6 hours or until the pork is very tender.

Shred the pork and serve on rice with the steamed vegetables.  Drizzle with the sauce from the slow cooker.