Ingredients

Directions

This is very easy to make and much nicer than anything you can buy. It uses butter or coconut oil so is ideal for vegetarians and those on a dairy free diet.

I have been making this for years – the original recipe which i have tweaked a little came from the cookbook ‘Entertaining with Cranks” from the wonderful vegetarian restaurant of the same name. Cranks opened in London’s Carnaby St in 1961 and unfortunately closed in 2001.

Try to use organic fruit for this recipe.                            

1 oz or 28 g butter or coconut oil melted

4 oz or 100g raisins

4 oz or 100g sultanas

4 oz or 100g currants

3 oz 75g dark brown unrefined muscavado sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp mixed spice

Zest and juice of 1 large orange or 2 small ones preferably organic

Zest and juice of 1 lemon preferably organic

4 fl oz apple juice

2 tbsp brandy

1 oz chopped  or flaked almonds

Put all the fruit, spices, juice and zest in a large bowl. Stir well and cover and leave overnight or at least 8 hours.

Next day, add the apple, sugar, butter and almonds. Stir well and put in a deep glass oven proof dish. Cover with foil and put in a very slow oven for 2 hours – gas mark 2 or electric 100. Give it a stir after the first hour.

Remove from the oven and leave to cool. Stir in the brandy and then put into clean dry jars with lids.

Store in the fridge till needed. It keeps well for a month or more if unopened.

If you make it at the end of November it will be perfect for christmas.

Use in pies and crumbles, mix with pureed pear or apple and heat gently and serve on vanilla ice cream.