Take a good sized mixing bowl. Zest 1 orange and 1 lemon, squeeze the juice from half of each into the bowl. Finely dice a small apple. Add 225 grams of sultanas and 100 grams of finely chopped candied peel, 225 grams of light brown sugar and 2 teaspoons of mixed spice. Pour over 60 ml of brandy and leave to soak overnight.
The next day add 115 grams of vegetable suet and leave for a couple of hours so the ingredients absorb more of the liquid. That’s it, easy! You can store it in sterilised jars but I’ve just put mine in a Tupperware as it won’t last longer than a week given the volume of mince pies I’m making!