For fruit mince: 150 gm shredded suet 100 gm currants 50 gm mixed peel 200 gm raisins 200 gm apples (diced) 100 gm bananas 200 gm sultanas 3 tablespoon brandy juice of 1 lemon 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 200 gm brown sugar To prepare crackers: 8 sheets filo pastry 100 gm melted butter For garnish: 2 tablespoons candied orange peel 150 ml whipped cream 4 glace cherries 4 mint leaves
Thoroughly mix all the fruit mince ingredients together. Store in an airtight container for three months, stirring once every month.
Butter two sheets of filo pastry. Place a large spoonful of mince along the longest edge of the pastry and roll up to envelop the mince. Twist the ends to make a shape like a Christmas cracker. Place on a greased tray. Repeat until you have four crackers then glaze them all with the rest of the butter. Bake at 200°C, until golden.
Position the cracker on the serving plate. Place a dollop of cream next to the cracker topped with a cherry and stuck with a mint leaf. Sprinkle with some candied orange peel.