Phil Vickery served up a delicious gluten-free Christmas cake on This Morning.

Ingredients for the Gluten free flour mix: 300g fine cornmeal (maize) as fine as possible, 500g brown rice flour and 200g cornflour.

For the Christmas cake: 75g currants, 75g sultanas, 350g raisins, 50g candied peel, 150mls whisky (you will need to check the label to see if it is gluten free), zest and juice of one small lemon, 150g gluten-free flour mix B, 1 level tsp gluten-free baking powder, 1 level tsp xanthan gum, 1tsp mixed spice, 1tsp allspice, 150g Stork block margarine, soft, 150g soft dark brown sugar, 3 medium eggs, room temperature, 50g ground almonds, 2tbsp rice or almond milk, 50g almonds, blanched, 100g natural coloured glace cherries, halved and washed, 1tbsp black treacle and 1tbsp honey.

For the top: 2tbsp apricot jam, 150g mixed glace fruits; e.g. cherries, almonds and pecan halves or traditional marzipan and white icing of your choice.

Dairy-free brandy frosting (optional): 125g soft trans fat free margarine, 125g icing sugar, 4-6 tbsp brandy or more if you want, 2 tbsp lemon juice, 2 tsp vanilla extract and 2 pinches nutmeg.