400ggluten free ginger cake loosely crumbled - See NOTES for recipe links and quantity info
Generously grease a small baking dish/2 pound loaf tin with butter, or completely line a 2 pound loaf tin with baking paper.
Put the oil and butter in a large skillet/saucepan and fry the chopped onions and apples until soft (10 to 15 minutes).
Add the chopped bacon and cook for at least a further 5 minutes, stirring frequently.
Add the clementine zest and stir through.
Remove the pan from the heat and cool a little (stirring occasionally to help cool more quickly).
Meanwhile, pre-heat the oven to 200 C/400 F/Gas 6.
When cool enough, add the beaten egg and pepper and stir through.
Lastly, add the crumbled ginger cake and fold in gently.
Tip the mixture into the prepared baking dish and push into the corners. Bake for about 50 minutes (covering with foil for the first 30 minutes to prevent the top from burning), until golden brown and crisp on top.
Leave to cool in the dish/tin for 10 to 15 minutes before tipping out (or serve straight from the dish)
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.I found the stuffing recipe to be quite sweet. It is fine however to reduce the amount of cake added (reduce by up to 100g) if you wish to de-sweeten the recipe.There are two gluten free Jamaican Ginger Cakes on Gluten Free Alchemist that can be used for this recipe (both are optional dairy free):