Recipe from Margaret and Bob Rankin in the story Blue Ribbon Cooks
Ingredients:
- ½ lb (250g) currants
- ½ lb (250g) raisins
- ½ lb (250g) sultanas
- 6 oz (170g) suet
- 6 oz (170g) bread crumbs
- 6 oz (170g) sugar
- 1 pint (600ml) milk
- ½ lb (250g) self-raising flour
- 2 eggs
- 6 oz (170g) mixed peel
- ½ oz (14g) mixed spice
- ½ lb (250g) treacle
Mix dry ingredients together. Add eggs, treacle, then milk and mix to smooth consistency.
Place in No. 28 Fowlers jars – fill until 1 inch (2.5cm) from the top. Place in steriliser for 4 hours at 210-212F (100˚C).