- 5 Plums, small diced
- 8oz Currants
- 4oz Sultanas
- 4oz Raisins
- 4oz Mixed peel
- 10oz Ground almonds
- 8oz Whole wheat flour
- 12 tsp Salt
- 12 tsp Nutmeg
- 12 tsp Ground ginger
- 12 tsp Mixed spice
- 8oz Brown sugar
- 8oz Breadcrumbs
- 10oz Vegetable suet
- 1 Lemon, juice and rind
- 2 tbsp Treacle
- 5 tbsp Water
- 100 ml Brandy
Ingredients
Method
Mix all the ingredients in mixer then pack into greaseproof paper and foil sealed gastronome tray and steam for 3 hours.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
