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Ingredients: Makes about 3½lb (1.6kg)
50 g blanched almonds
100g candied peel
1 Bramley apple, peeled, cored and chopped into large chunks
50g stem ginger, plus two tablespoons of syrup from the jar
50g glacé cherries
50g ready-to-eat dried pineapple
225g sultanas
225g raisins
225g currants
140g shredded suet
225g light muscavado sugar
¼ teaspoon ground ginger
¼ teaspoon mixed spice
¼ teaspoon grated nutmeg
Grated zest and juice of one orange
150ml brandy or dark rum
- Fix the chopping attachment to your food processor.
- Place almonds, peel, apple, ginger, cherries and pineapple in the bowl and pulse until chopped. Don’t let the mixture go mushy.
- Tip the mixture into a large mixing bowl.
- By degrees, using the processor, pulse in the sultanas, raisins, and currants until just chopped a little then add these to the mixing bowl.
- Add the suet, sugar and spices to the mixing bowl and mix well.
- Pour the ginger syrup, orange juice, zest and alcohol into the mixture and stir well.
- Spoon the mixture into sterilised jars and keep until needed.
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