I actually prefer this gluten-free version of Christmas cake to the regular kind. The texture is just the same if not better and it is delicious! It’s best to soak the fruit in the whisky and lemon juice overnight; it makes a real difference to the texture of the cake.
These really are wicked / gooey, sticky muffins, full of chocolate and caramel! The best thing to do is to leave them slightly undercooked, so you still have a squidgy chocolatey caramel centre. Great warm on their own, or with ice cream.