Low FODMAP Christmas Cake with Brandy Custard

ingredients
¼ cup dried banana 19 g 0.7 oz
¼ cup dried cranberries 40 g 1.4 oz
¼ cup raisins 50 g 1.8 oz
¼ cup dried blueberries 40 g 1.7 oz
⅓ cup brandy 83 g 2.9 oz
Unsalted butter, softened 185 g 6.5 oz
½ cup brown sugar 78 g 2.8 oz
3 eggs 174 g 6.1 oz
¾ cup canned crushed pineapple, drained 122 g 4.3 oz
1 cup roughly chopped macadamia nuts 140 g 4.9 oz
2 cup self-raising gluten-free flour, sifted 270 g 9.5 oz
⅓ cup lactose-free low fat milk 83 g 2.9 oz
1 tsp ground cinnamon 2.5 g 0.09 oz
1 tsp ground nutmeg 2.5 g 0.09 oz
1 tsp vanilla essence 5 g 0.2 oz
Brandy Custard
½ cup gluten free custard powder 65 g 2.3 oz
5 cups lactose-free low fat milk 1250 g 44 oz
4  5⅓  Tbsp caster sugar 50 g 1.8 oz
2 tsp vanilla extract/paste 10 g 0.4 oz
4  5⅓  Tbsp brandy 62 g 2.2 oz

Method

1. Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand overnight. 

2. Preheat oven to 160°C/5.6. Grease and double line a deep 20cm (base measurement) round cake pan.

3. Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Stir through the soaked dried fruit, crushed pineapple, chopped macadamias, spices and vanilla essence.

4. Fold through the flour and milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.

5. Bake for 1¾ hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. When cake is just warm, slice into 12 equal sized pieces. Drizzle with brandy custard to serve.

6. To make custard: Combine custard powder and ½ cup of the milk in a small jug. Stir until smooth.

7. Place custard mixture, sugar, vanilla extract and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute. Stir through brandy before serving.

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Hints

Nutrition Information (per serve)
Energy	1976 Kj / 472 cal
Protein	7.80g
Carbohydrates	47.80g
Sugar	21.40g
Total Fat	25.30g
Saturated Fat	11.30g
Fibre	2.00g