goose blood - boiled (in a beaumaris) and then crumbled (around 85g/3oz)
56g/2oz of sultanas
56g/2oz of raisins
56g/2oz of currants
85g/3oz of brown sugar (soft/demerara)
28g/1oz of suet
1 teaspoon of mixed spice
1lb/454g of shortcrust pastry (ready packed)

METHOD

To save time, buy a pack of ready-to-use pastry and roll out on a suitable plate. In a bowl of suitable size, mix the sultanas, raisins and currants with the brown sugar and the crumbled goose blood. Then add the suet and mixed spice. Mix well. Put the mixture inside the pastry and press in softly. Bake in the oven.

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