Ingredients:
2 lbs currants
2 lbs light Sultana raisins
2 lbs dark raisins
1 lb dates
1 ½ lbs brown sugar
1 lb suet
4 tart apples
1 lb mixed peel
juice and grated rind of 1 orange
juice and grated rind of 1 lemon
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups Brandy or Sherry
- Wash currants and raisins in hot water, drain well
- Put fruits through a mincer
- Mix all ingredients together well
- Add Brandy or Sherry
- Cover and store in cool place until ready to add to individual pastry shells
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