As long as butters ok with you then we're good with this recipe, if not use margarine. Apart from not using suet this mix is also cooked rather than than being left to macerate as in traditional recipes and can be used straight away as the boiling will have plumped the fruit, with lovely butterscotch notes.
Ingredients.
220gms salted butter
220 gms demerara sugar
220gms currants
220gms raisins
120gms sultanas
220gms. grated bramley apples
50gms mixed peel
50ml brandy
1 tspn mixed spice
Zest and juice of 1 orange
Method
Put the sugar,juice,zest,brandy,spices and butter into a saucepan bring to a rapid boil then add the dried fruit and apple bring back to the boil reduce the heat and cook until the apple has softened. Leave to cool. Keep in the fridge until needed.
Ingredients.
220gms salted butter
220 gms demerara sugar
220gms currants
220gms raisins
120gms sultanas
220gms. grated bramley apples
50gms mixed peel
50ml brandy
1 tspn mixed spice
Zest and juice of 1 orange
Method
Put the sugar,juice,zest,brandy,spices and butter into a saucepan bring to a rapid boil then add the dried fruit and apple bring back to the boil reduce the heat and cook until the apple has softened. Leave to cool. Keep in the fridge until needed.
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