- This recipe produces a filling. You'll want to fill a pie or something with it.
- This recipe produces a ridiculous amount of food. You may want to halve it, or freeze some.
- 1 lb sour apples
- 8 oz shredded suet
- 12 oz raisins
- 8 oz sultanas
- 8 oz currants
- 8 oz mixed candied peel
- 12 oz dark brown sugar
- Zest and juice of 2 oranges
- Zest and juice of 2 lemons
- 2 oz slivered almonds
- 4 tsp allspice
- 1/2 tsp ground cinnamon
- 1 grated nutmeg
- 6 tbsp brandy
- 6 oz room temperature unsalted butter
- 6 oz dark brown sugar
- 6 tbsp rum
- Large mixing bowl
- Sturdy wooden spoon
- Clean dishcloth
- Large casserole dish
- Aluminum foil
- Zest and juice the oranges and lemons
- If you have whole almonds, sliver them in advance
- Finely chop the candied peel
- If you can't find candied peel to buy, you can make it yourself. Sliver the peel and boil it in a half-and-half mixture of sugar and water until the liquid reduces. Using tongs, set the peel on a rack to cool and sprinkle with more sugar as it dries. Wait a couple hours before chopping.
- Combine all ingredients except for the brandy in a large mixing bowl.
- Cover the bowl with a clean dishcloth and leave to sit for 12 hours, or at least overnight.
- Transfer the mixture to a large casserole dish. Cover with foil and bake at 225°F for 3 hours.
- When it comes out, it will be extremely fatty and greasy. This is normal. As the mixture cools, stir it frequently to mix in the fat so it forms a coating of the other ingredients.
- When the mixture is completely cool, stir in the brandy.
- Using a hand or stand mixer, beat the butter and sugar together until it is pale and creamy.
- Gradually add the rum a little at a time. Adding too much at once can cause the butter to split.
- Chill before serving.