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 and place one on top of the other. 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.