Written by Joanna

* 450g bramley apples (cored and chopped, no need to peel)
* 225g shredded suet (I use veggie suet)
* 350g raisins
* 225g sultanas
* 225g currants
* 2245g whole mixed candied peel, finely chopped
* 350g soft, dark brown sugar
* grated zest & juice of 2 oranges
* grated zest & juice of 2 lemons
* 50g whole amonds, cut into slivers
* 4 teaspoons mixed ground spice
* 1/2 teaspoon grond cinnamon
* grated nutmeg
* 6 tablespoons brandy

Combine all the ingredients (except for the brandy) in a large mixing bowl, stirring and mixing thoroughly. Cover the bowl with a clean cloth and leave in a ool place overnight.

Next day pre-heat over to gas mark 1/4, 225 degF/120 decC, cover the bowl loosely with foil and place in oven for 3 hours.

Remove bowl from oven (don’t worry about appearance as it will look swimming in fat!), leave to cool and as it cools stir from time to time.

When totally cold, stir in brandy and pack in clean, sterile, dry jars ad cover with discs and seal. Will keep for up to a year.