450 g caster sugar 1/2 tin condensed milk 150 ml fresh milk 50 g butter 45 ml water 75 g dried fruit (sultanas, raisins, currants) 25 g flaked almonds 25 g mixed peel 25 ml brandy 25 ml port 50 ml stout
Steep the fruit and nuts in the booze for a minimum of six hours in a warm place such as airing cupboard or bottom oven (100-120 degrees, GM1 or less). Mix occasionally. All the liquid should be absorbed or evaporated.
Then place all the other ingredients into a heavy saucepan and boil to soft drop (115 on a sugar thermometer).
Remove from the heat and beat well until it thickens - it will also suddenly look matt rather than shiny. Add the fruit mixture and beat until well combined.
Pour into a lined 18 cm square tin and leave to set before cutting into squares.