Ingredients
- 4 pieces of stem ginger
- 200 g sultanas
- 150 g currants
- 60 g mixed peel
- 50 g glacé cherries
- 1 orange
- 100 ml Scotch whisky
- 240 g unsalted soft butter
- 240 g light brown sugar
- 220 g self-raising flour
- 4 large free-range eggs
- ½ teaspoon mixed spice
- FILLING & TOPPING
- 500 g marzipan
- 4 tablespoons apricot jam
- 1 large free-range egg
Personal Notes
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