Ingredients
200g dark brown unrefined sugar
200g sultanas
200g raisins
100g currants
130g candied peel
40g flaked almonds
1 rounded teaspoon mixed spice
1 rounded teaspoon of cinnamon (fresh if possible)
1 level teaspoon of nutmeg (fresh grated if possible)
300g grated bramley apple
150g atora suet
4 tablespoon dark rum
Method
Mix dry fruit & spices thoroughly in a large bowl.
Add grated apple & suet and mix well. Next add the rum and mix very well.
Put mixture in sterlised kilner jars, smooth top & place grease proof circular paper shaped to fit the top of the jar. Seal lid down and keep on a cool cupboard.
If you wish you may use other chopped nuts instead of almond. You can also 150g of chopped cherries if you desire.
Best to majke this at least 4 weeks in advance.
Next week we will take a look at Tom’s Recipe for Mince Pie Pastry
