Ingredients - makes 3½lbs (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 |
Method
- 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.
