• 675g Raisins
  • 450g Mixed Peel
  • 450g Sultanas
  • 450g Currants
  • 900g Cooking Apples
  • 450g Suet, shredded
  • 1 Orange
  • 1 Lemon
  • 25g Mixed Spice
  • 10g grated Nutmeg
  • 1- 2 tbsp Brandy
  • 1 small bottle Stout or similar


  1. Wash and core the apples but do not peel.
  2. Put apples, lemon and orange through a  coarse mincer.
  3. Stir in dried fruit, suet, brandy and spices.
  4. Mix in the stout and leave in a covered bowl for 3 days for the fruit to swell and flavour develop.
  5. Mix again and then pot and cover.
  6. Use after a week.
  7. As this mixture has not been cooked it is best to store in the fridge for about a month.


Suet is animal fat, if you would prefer vegetable fat use the vegetarian suet equivalent.

An alternative to suet is to use (a block of frozen) butter grated.