- Making time 1hour 25 minutes
- Preparation time 55 minutes
- 125 g butter
- 125 g raisins
- 125 g currants
- 75 g sultanas
- 150 g light muscovado sugar
- 150 ml of water
- 300 g self-rising flour
- One teaspoon peppercorn, coarsely crushed
- One teaspoon whole clove coarsely crushed
- One teaspoon ground ginger
- Two eggs
If there is anything that we need to change in the child, we should first examine it and see whether it is not something that could better be changed in ourselves.
– Carl Jung
- Put the butter, dried fruit, sugar and water in a saucepan and bring to boil, heat gently for 5 minutes then leave to cool for 15 minutes.
- Put the flour, crushed peppercorns, crushed cloves and ginger in a mixing bowl.
- Add the fruit mixture and eggs mix to a soft dropping consistency.
- Spoon into 20 cm spring-form tin, greased and base-lined with greaseproof oil paper, spread the surface level then bake in a preheated oven, 1600C set a timer for 50 minutes until well risen, the top is slightly cracked and a skewer inserted into the centre comes out clean.
- Leave to cool for 10 minutes then loosen the edges, turn out on to a wire rack and peel off the lining paper, leave to cool completely.
- Store in an airtight tin for up to 3 days.