470g raisins
460g sultanas
450g Currants
2 apples cored and grated
310g light brown sugar
150g butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 10 orange
200ml brandy
Mix the raisins, sultanas and currants in a food processor. Pulse the dried fruit until coarsely chopped. Transfer to a bowl and add the rest of the ingredients. Make the filling up to 2 months in advance to let the flavours develop.