Stage 1
155g sultanas
155g currants
155g raisins
100g mixed peel
Zest and juice of 1 lemon
Zest and juice of 1 orange
20ml rum
20ml brandy
20ml Grand Marnier
100g apple (cooked & sliced)
75g egg
30g black treacle
30g glycerine
Stage 2
125g plain flour
100g dark brown sugar
25g ground almonds
25g mixed spice
12g cinnamon
25g toasted, flaked almonds
55g breadcrumbs
Stage 3
125g vegetable suet
SERVES: 4+
PREPARATION: 30 MINUTES
COOKING TIME: 3-6 HOURS
Pre-soak the dried fruits in hot water and drain thoroughly.
Place them in a large plastic bowl with the remaining ingredients from stage 1 and mix together.
In a separate bowl, place all the ingredients from stage 2 and mix together until thoroughly blended through.
Add the powdered ingredients to the fruit mixture and thoroughly combine together.
Finally add the vegetable suet and gently mix through (be careful not to damage the suet).
Prepare pots or basins by coating the inside with a light layer of butter.
The amount added will vary on the size of your containers but you should aim to fill them to around three quarters full. Place 120g into individual pots and 400g into a 4 portion size pot.
Cover the pots with their lids or foil. Place them into a roasting pan with some water three quarters up the sides of the pots.
Cover the whole roasting pan with foil to keep the steam inside while baking.
Place the roasting pan into your oven and bake at 140°C/275°F/Gas Mark 1. Time will vary depending on the side of your pot, but as a guide the 120g pots will take 3 hours and the 400g pots will take 6 hours.
