Ingredients

• 1 cup prunes, roughly chopped
• 1 cup raisins
• 1 cup sultanas
• 1 cup dried cherries, halved
• 1/2 cup brandy
• 1/2 cup crystallised ginger, roughly chopped
• 1 cup brazil nuts, lightly toasted and chopped
• 250 g butter, melted
• 1 tablespoon honey
• 2 packets (500 g) gingernuts, crushed

Method

Place the dried fruit in a bowl and pour over the brandy. Stir to mix and leave to soak for at least 30 minutes.
Add remaining ingredients and mix well. Press mixture into a lined loaf or cake pan and freeze until set.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method