INGREDIENTS
150 g
currants
150 g
sultanas
150 g
prunes
175 millilitres
pedro ximenez sherry
100 g
flour
125 g
breadcrumbs
150 g
suet
150 g
brown muscovado sugar
1 tsp
ground cinnamon
1/4 tsp
ground cloves
1 tsp
baking powder
1
lemon zest
3 larges
eggs
1 medium
cooking apple
2 tbsp
honey
125 millilitres
vodka