Calories: 410
Fat (of which saturated fat): 23 g (5 g)
Carbohydrate (of which sugar): 48 g (38 g)
Salt: 0.8 g
serves 6
1/3 cup dairy-free sunflower spread, plus extra for greasing
1 1/3 cups dried fruit, such as raisins and currants
1/2 cup apple juice
1/3 cup plus 1 tablespoon gluten- and wheat-free flour blend
1 teaspoon ground allspice
2/3 cup fresh bread crumbs from a gluten-free loaf
1/3 cup firmly packed dark brown sugar
1 apple, cored and grated
2 tablespoons chopped almonds, blanched
finely grated rind 1 lemon
1 egg, beaten
sauce
1 cup vegan cream cheese
finely grated rind 1/2 orange, plus extra to decorate
1 tablespoon brandy (optional)
Grease six 2/3-cup dariole molds or other individual molds and line the bottom of each with a circle of nonstick parchment paper. Soak the dried fruit in the apple juice for about 1 hour.
Place all the main ingredients in a large bowl and mix thoroughly. Pack firmly into the molds.
Cover the molds with a double layer of aluminum foil, twisting over at the edges to seal. Fill a steamer halfway with water and bring to a boil. Steam the fruitcakes for 50 minutes, or until firm, adding additional water, if necessary.
For the sauce, mix together all the ingredients until smooth. Turn out the fruitcakes and serve with the sauce decorated with orange rind.
If not serving immediately, remove the foil and cool, cover with clean aluminum foil, and store in the refrigerator for up to two weeks. Reheat in a steamer for 15 minutes.