125g |
raisins |
100g |
sultanas |
200g |
currants |
65g |
prunes, pitted and chopped |
65g |
dates, pitted and chopped |
75g |
cooking apple, peeled and cored, in 1 cm (½ in) dice |
60g |
coarse sourdough breadcrumbs, or any kind of coarse breadcrumb |
50g |
self-raising |
125g |
dark brown sugar |
25g |
see method for ingredients, roughly chopped |
2 tablespoons |
slivered almonds, lightly toasted |
15g |
almonds, lightly toasted and roughly chopped |
15g |
macadamia nuts, lightly toasted and roughly chopped |
75g |
suet, coarsely grated (ask your butcher for this) |
1 teaspoon |
ground cinnamon |
1 |
nutmeg, freshly grated |
pinch |
ground allspice |
pinch |
ground ginger |
pinch |
ground clove |
2 |
large eggs |
zest and juice |
1 orange |
zest and juice |
1 lemon |
15g |
treacle, use honey if unavailable |
25ml |
pedro ximenez |
75ml |
stout |
30ml |
armagnac |
50ml |
brandy, to flambé when serving (optional) |