WHAT TO BUY
100g sultanas
100g raisins
50g dried igs, chopped
50g mixed peel
150g glacé cherries (we used morello
glacé cherries), 50g halved
50g stem ginger, chopped, plus
1 tbsp of the syrup from the jar small piece of ginger, peeled and
inely grated
1 small apple, peeled, cored
and grated
1 small orange, zested and juiced 80g light muscovado sugar
½ tsp mixed spice
6 tbsp brandy
60g butter, frozen, plus 15g softened
butter and extra for the basin
1 egg, beaten
50g ground almonds
50g blanched almonds, ½ chopped,
½ left whole
50g self-raising lour
60g fresh breadcrumbs, made from
sourdough or brioche if possible brandy butter, custard or double
cream, to serve