Ingredients
- 1 pound suet
- 1 pound brown sugar
- 1 pound sultana raisins
- 1 pound dark raisins
- 1 pound dried currants
- 4 ounces candied mixed fruit peel
- 4 ounces chopped almonds
- ¼ cup ground allspice
- 3 tablespoons ground nutmeg
- 1 tablespoon salt
- 3 pounds apples, grated
Why You'll Keep Making This
Cooking Secrets
- Let the mixture simmer gently to allow the spices to fully develop.
- Stir occasionally to prevent sticking and ensure even cooking.
Step 1
Start by gently melting the suet in a saucepan over medium-low heat. Once melted, strain it through a fine mesh sieve into a bowl to get rid of any solids. Pop the bowl in the fridge and let the suet solidify again. When it's firm, grate enough to make about 12 ounces and set that aside.
Step 2
In a large mixing bowl, combine the brown sugar, sultanas, dark raisins, currants, chopped fruit peel, almonds, allspice, nutmeg, and a pinch of salt. Stir everything together, then add the grated suet and mix well. Finally, fold in the grated apple until everything is evenly combined.
Step 3
Cover the bowl loosely with foil and leave it on the counter for a few days—about 3 to 5—stirring once each day to help it ferment nicely. When it’s ready, transfer it to the fridge until you’re ready to use it.
