Firstly we use dried figs which we soak in local ale for 24hrs. Then we cut them up and add saisins, currants, sultanas, prunes, mixed peel, chopped nuts and ground almonds. Separately we beat Wensleydale butter with soft dark brown sugar, to which we add local free range eggs. Next comes flour that has been grown & stone-ground near Driffield. All of this goes into the mix with fresh white breadcrumbs, black treacle and lots of spices.
Once we’ve stirred it all up and spooned it into the bowls they get steamed for anything from 3 – 8 hrs, depending on their size.
Then we vac pack them, label them and wrap them up in lovely tissue paper to present to you.
All you need to do is warm one up in the microwave & add some brandy sauce.
Extra Large, Pink Ribbon (2kg)feeds 10-15 £30
Large, Green Ribbon (1kg), feeds 7-9 £20
Medium, Purple Ribbon (750g), feeds 5-6 £15
Small, Orange Ribbon (300g), feeds 2-3 £10