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Easy
Published 1996
This is a pastry crust bun with a dense, moist filling which can be used immediately or left for a month or two to develop the flavour.
Put the dried fruit and spices into a pan and pour over the brandy. Heat gently for a few minutes until the fruit begins to swell, do not boil. Cover and leave for a day, or up to seven days if you wish, turning the fruit occasionally. Then add remainder of the ingredients.