1 cup self-rising flour
1 can sweetened condensed milk
½ cup water
1 egg
1 dash rum or brandy (optional)
Place the fruit and water in a pot, and bring to a boil. Simmer uncovered for two minutes. Cover and cool to room temperature. While the fruit cools, line a deep square or round baking tin with parchment paper (made for baking), bringing the paper ½ inch above the edge of the tin. Preheat the oven to 300 degrees F (150 degrees C). To the pot of fruit, stir in the condensed milk, egg, and then the flour (and liquor, if using). Thoroughly mix the batter. Spoon it into the prepared tin and bake for two hours (or until a toothpick comes out clean after being inserted into the cake).