Vivek said: “As part of our celebration at Le Meridien we witness the magical blending of exotic, rich ingredients that will come together to create a decadent Christmas cake. This has been a wonderful opportunity for us to embrace the festive spirit and create lasting memories.”

Ingredients:

• Dry fruits: Currants - 6 kg, Sultanas - 12 kg, Raisins - 12 kg, Mixed Peel - 5 kg, Prunes - 2.25 kg, Stem Ginger - 750 gm, Muscavado Sugar - 2.6 kg,  Mixed Spice
• Liqueur: Guiness - 7.5 pints, Grand Marnier- 570 ml, Brandy - 1.2 Itr, Maderia - 1.2 ltr, Sherry - 1.2 Itr, Dark Rum - 1.2 Itr, London Pride/ Perroni - 7.5 pints
• Fruits: Apple - 4 Kg (1⁄2 Cooking + 1⁄2 Braebun), Orange Segments - 2.250 Kg, Orange Zest - 5 no., Lemon Zest - 5 no.
• Items to be added in the end: Whole Egg - 1.8 Kg, Flour - 2.7 Kg, Bread Crumb - 1.5 Kg, Vegetarian Suet - 1.5 Kg

 Method:

• Mix all dry ingredients in a container. Pour liquor over mixed dry ingredients and leave to soak for two months in the fridge.
• Churn the mix everyday so that fruit absorbs liqueur equally.
• Grate apples, chop oranges and mix.
• Mix flour, bread crumb, whole egg, vegetarian suet.
• Finally mix with fruit mix.
• Keep the mix in desired moulds and steam it at 90c for 4 and half hours.