Great British Food - Christmas 2025

WINTER SPICED BUNDT ON THE COVER! Indulge your loved ones with this decadent showstopper with Cognac-soaked Figs WinterSpicedBundt Serves: 10-12 Prepare: 15minutes plus steeping time Cook: 50minutes 275g self-raising flour ½ tsp baking powder 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground nutmeg 225g light brown soft sugar 250g butter 4 eggs, beaten 3 tbspmilk 150g dried figs 400ml cognac To decorate: 200g icing sugar Zest and juice of 1 large orange 1 tbsp cognac 5 tbspwater 100g fresh cranberries 150ml water 225g granulated sugar 1. The night before you want to serve, leave the figs to steep overnight in the cognac to soften and infuse. Once they’re ready, roughly chop them and leave to one side. 2. Meanwhile, heat the granulated sugar and water in a saucepan and stir until the sugar has dissolved then add to the cranberries and stir. Leave for 20 minutes, then position separately on a baking sheet covered with greaseproof paper and leave to dry for 2 hours. Thoroughly coat in the sugar then leave to dry for another hour. 3. To make the cake, mix the butter and sugar together in a bowl until smooth then whisk in the eggs. In a second bowl, combine the dry ingredients then add these into the wet ingredients and mix until combined. 4. Add the chopped soaked figs. 5. Grease and flour a bundt tin then pour the mixture in, and level the top. 6. Bake for 50 minutes – if it’s cooked the end of a skewer will come out clean. If not, cook it for an additional 5 minutes until it does. 7. Leave to cool completely, then drizzle over the icing, letting some drizzle down the sides. When you’re ready to serve, top with the crystallised cranberries. greatbr i t i shfoodawards.com 10 RECI PE | DESSERT