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Heat the oven to 210C/190C fan/ gas 6½. Brush 1 tbsp of the melted butter over the base of a 16 x 26cm ovenproof dish. Cook the vermicelli in a large pan of boiling water following pack instructions, about 3-4 mins. Drain, then tip into a large bowl. Stir in the rest of the melted butter, then add the sugar, sultanas, all the citrus zest, the egg and spices. Mix to combine.
Transfer the mixture to the prepared dish and spread out to the edges. Bake for 30 mins until golden on top. Leave to cool for 10 mins, then serve with cream and fruit compote, if you like.