Ingredients
beef suet 400 gm
raisins (seedless) 4 cups
currants 2 cups
chopped almonds 1 cups
crystallised lemon 1/2 cup
dried figs 1/2 cup
candied orange peel 1/2 cup
candied lemon peel 1/2 cup
apples 4 cup
castor sugar 1 1/4 cups
nutmeg 1 tsp
allspice 1 tsp
cinnamon 1 tsp
ground cloves 1tsp
brandy 500 ml
dry sherry 200 ml
Method
1. Coarsely chop the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon and cloves and place in a large mixing bowl, and stir them together thoroughly
2. Pour in the brandy and the sherry and stir thoroughly with a large spoon
3. Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time
4. Use as required
Chef's Tip
There is no real cooking tip this week but a Tally Christmas cracker surprise extra recipe - for an easy to make, yet delicate, pastry for making those mince pies!
