(All measurement are in British Imperial)
• 8oz Self-raising Flour
• 1oz Ground Almonds
• 1.5tsp Mixed Spice
• 1tsp Ground Ginger
• 1tsp Ground Cinnamon
• 1tsp Ground Cloves
> Sift into large mixing bowl
• 6oz Dark Muscovado Sugar
> mix in.
• 6oz Butter
> crumble in with fingers until texture is consistent.
• 3 Eggs
> Beat in.
• 10oz Mixed Dried Fruit
• 4oz Glacé Cherries
• 2oz Crystallised Ginger
> Mix in.
> Pour into a 10” baking tin that has been greased and lined with baking paper.
> Place in oven that’s been pre-heated to 160C for 2 hours.
> Push a sharp knife into the centre: of it comes out clean it’s done, if not add another ten minutes each checking time until it is.
> Cool in the tin for ten mins, then remove from tin and allow to cool fully.
Devour without mercy!
• 8oz Self-raising Flour
• 1oz Ground Almonds
• 1.5tsp Mixed Spice
• 1tsp Ground Ginger
• 1tsp Ground Cinnamon
• 1tsp Ground Cloves
> Sift into large mixing bowl
• 6oz Dark Muscovado Sugar
> mix in.
• 6oz Butter
> crumble in with fingers until texture is consistent.
• 3 Eggs
> Beat in.
• 10oz Mixed Dried Fruit
• 4oz Glacé Cherries
• 2oz Crystallised Ginger
> Mix in.
> Pour into a 10” baking tin that has been greased and lined with baking paper.
> Place in oven that’s been pre-heated to 160C for 2 hours.
> Push a sharp knife into the centre: of it comes out clean it’s done, if not add another ten minutes each checking time until it is.
> Cool in the tin for ten mins, then remove from tin and allow to cool fully.
Devour without mercy!
