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A recipe from Mary Beadle


  • 500g butter
  • 500g brown sugar
  • 1T golden syrup
  • 2kg mixed dried fruit
  • ½ t salt
  • 1t mixed spice
  • 1t cinnamon
  • 1t curry powder
  • Zest & juice 1 lemon
  • 125g chopped almonds
  • 1 glass (200ml) sherry or brandy
  • 8 eggs beaten
  • 2T cornflour
  • 500g plain flour
  • 1t baking powder
  • 1t baking soda

Put fruit, butter, sugar & golden syrup into a large saucepan & bring to the boil. Stir to stop the mixture burning. Add lemon, spices, salt, chopped almonds & brandy. Stir continuously.

Simmer 10 mins, then add cornflour, mix well and remove from heat. Leave to cool thoroughly. Beat eggs, sift flour, baking powder and baking soda and add alternatively to cooled fruit mixture. Bake in the middle of the oven at 160 degrees centigrade for 30 mins, then 120 degrees for 4 hours (cooking times may vary depending on the oven) Cool in the box.

Enquiries: Mary Beadle: Phone 6361 3003