|All pupose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Mixed spice||2 Teaspoon|
|Candied lemon peel||1⁄2 Cup (8 tbs), chopped|
|Almond||1⁄2 Cup (8 tbs), blanched, chopped|
|Golden syrup||1 Tablespoon|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Margarine||1⁄2 Cup (8 tbs), melted|
|Jaggery powder||1⁄2 Cup (8 tbs)|
|Apple||1 Medium, grated|
|Carrot||1 Small, grated|
|Raisin||1 Cup (16 tbs)|
|Currant||1⁄2 Cup (8 tbs)|
|Sultana||1⁄2 Cup (8 tbs)|
|Lime||1 Large, rind and juiced|
|Milk/Beer||1⁄4 Cup (4 tbs)|
Mix all the ingredients well and keep covered over night.
Pour in greased individual moulds and seal with double layer of foil. Pressure cook for 45-60 minutes. If making in one big mould, pressure cook for 2 hours.
Open the cooker after 15 minutes.
Lift out the moulds. Cool slightly and turn out on a serving plate serve warm.