| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
4qr |
1 |
servings |
INGREDIENTS
| 250 |
g |
Suet; finely grated |
|
|
Finely grated zest and juice of 1 orange |
|
|
; and 1 lemon |
| 500 |
g |
Sultanas |
| 500 |
g |
Raisins |
| 250 |
g |
Currants |
| 250 |
g |
Brown sugar |
| 125 |
g |
Blanched almonds; chopped |
| 125 |
g |
Glace cherries; chopped |
| 60 |
g |
Glace apricots; chopped |
| 60 |
g |
Glace ginger; chopped |
| 1 |
ts |
Mixed spice |
| 1/2 |
ts |
Grated nutmeg |
| 2 |
|
Cooking apples; peeled and grated |
|
|
; or cut into tiny |
|
|
; dice |
| 250 |
ml |
Brandy; whisky or rum |
INSTRUCTIONS
1. Place all ingredients except the alcohol in a large mixing bowl and stir
to combine. For a finer texture, sultanas and raisins may be chopped. Add
alcohol of choice and stir again to ensure the ingredients are mixed
evenly. Spoon into a large glass jar and seal well and store in a cool,
dark, dry place until ready to use.
Converted by MC_Buster.
Per serving: 4456 Calories (kcal); 69g Total Fat; (14% calories from fat);
52g Protein; 847g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 38 Fruit;
11 1/2 Fat; 16 Other Carbohydrates
Converted by MM_Buster v2.0n.
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