Fruitcake for Cheese
Rich, moist and luscious
A classic tradition throughout Lancashire and Yorkshire is to serve rich, heady and luscious fruitcake with a slice of fresh, zesty, crumbly cheese. Such a perfect match – it’s no wonder it’s become tradition!
This fruitcake has been especially created to be served with cheese and is delightfully rich and moist.
Full details below.
Awarded:
Fruitcake and cheese have been eaten together for hundreds of years. If you want to find out more about the history of consuming these two products together, check out this page: The history of fruitcake paired with cheese>
Fruitcake. 390g.
Made by Robert Didier, who trained under Raymond Blanc before setting up his own restaurant in London. Forced to sell up thanks to a compulsory purchase order (they wanted to put a new railway line right through his plot) he decided to return north and pursue his passion of baking. Borrowing a farmhouse cake recipe from the famous Mrs Kirkham (of Lancashire cheese fame) he developed this fruitcake specifically to accompany cheese, to sell on the local farmers’ markets where he often shares a stand with the Kirkham cheese-makers and Andy from The Courtyard Dairy.
This is how fruitcake should be – packed full of rich dried fruits and intense heady flavours.
Fruit cake Nutritional Data (typical values, per 100g):
Energy 1442kj/343kcal
Fat 15g
(of which saturates) 6.3g
Carbohydrates 50g
Fibre 0.6g
Protein 3.8g
Salt 0.31g
Fruit cake ingredients: butter (milk), brown sugar, dates, sultanas, currants, raisins, dried figs, cherries, walnuts, dried cranberries, mixed peel, wheat flour, black treacle, honey, tea, stout (wheat), free range eggs, mixed spice.
Allergens – See ingredients in bold.
The fruitcake has a minimum 4-month shelf life.
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