- Suet, 4 oz (110 g), you'll need to order at least 175g, chill first then use a grater or chop with a knife
- Self-raising flour, 2 oz (50 g) sifted
- White bread crumbs, 4 oz (110 g) from the Bakery, not the Supermarket (see associated recipes page)
- Salt ¼ teaspoon
- Nutmeg (freshly grated) 1¼ teaspoons
- Cinnamon, 1¼ teaspoons of freshly ground (buy a cinnamon stick/quill and grate this just before mixing)
- Ground Ginger, 1/3 of a teaspoon
- Ground Cloves ¼ of a teaspoon
- Soft dark brown Sugar 8 oz (225 g) (the darker the better)
- Currants 10 oz (275 g)
- Sultanas 4 oz (110 g)
- Raisins 4 oz (110 g)
- Dates (dried or fresh) or Prunes 4 oz (110 g) cut into pieces, removing the stones.
- Peel, mixed & candied 1 oz (25 g) chop finely
- Almonds 1 oz (25 g), skinned and chopped (packet bought is OK)
- Pear or Apple, 1 small, peeled and grated (remove core)
- Lemon, 1 LARGE, grate the skin (zest) only the yellow surface layer, not the white bit!
- Eggs 2, size 1 (large) fresh
- Guinness 5 fl oz (150 ml) you may use any dark beer. (you MAY substitute the same amount of Milk)
- Muscat 2 Tablespoons (fortified wine, similar to but not the same as Tokay, but Port will substitute)
The following are optional (much less than a ¼ teaspoon of each!);
- ground Allspice
- ground Coriander
- ground Mace
Very optional;
- 6 silver Threepenny pieces (be very aware of the danger of choking, add these at your own risk, and warn diners!)