Type what you have

Ingredients

• ✓ sultana raisin
• chicken breast
• mango
• mayonnaise
• curry powder
• mango chutney
• lemon juice
• salt
• black pepper
• cashew

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ sultana raisin
• suet
• brown sugar
• raisin
• currant
• mixed fruit peel
• almond
• allspice
• nutmeg
• salt
• apple

Instructions

1. 1 Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
2. 2 Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
3. 3 Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
4. 4 Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

By Eve Cottom

Ingredients

• ✓ sultana raisin
• all-purpose flour
• butter
• egg
• white sugar
• sugar
• cinnamon
• apple
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
2. 2 Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
3. 3 Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.
4. 4 Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.
5. 5 Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
6. 6 Brush remaining beaten egg over dough.
7. 7 Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

By Nanda

Ingredients

• ✓ sultana raisin
• cinnamon
• clove
• ginger
• nutmeg
• allspice
• green apple
• white sugar
• currant
• raisin
• butter
• almond
• orange zest
• cinnamon
• brandy

Instructions

1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

Ingredients

• ✓ sultana raisin
• blue food coloring
• fondant
• marzipan
• apricot jam
• mixed spice
• almond
• self-rising flour
• all-purpose flour
• almond
• molasses
• egg
• brown sugar
• brown sugar
• butter
• butter
• lemon
• orange
• brandy
• candied cherry
• raisin
• currant

Instructions

1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Ingredients

• ✓ sultana raisin
• brown sugar
• puff pastry
• apple
• butter

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C). Line the air fryer basket with aluminum foil.
2. 2 Mix raisins and sugar together in a small bowl.
3. 3 Place 1 puff pastry sheet on a work surface; put one apple in center of pastry. Fill core with 1/2 of the raisin mixture. Fold pastry around apple to fully cover. Repeat with remaining apple, remaining pastry, and remaining 1/2 of the raisin mixture.
4. 4 Transfer dumplings to the prepared basket; brush with butter.
5. 5 Cook until pastry is golden and apples are tender, about 25 minutes.

By Launa

Ingredients

• ✓ sultana raisin
• all-purpose flour
• baking powder
• baking soda
• ginger
• yogurt
• pumpkin puree
• sugar
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. 2 Mix flour, baking powder, baking soda, and ginger together in a bowl.
3. 3 Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
4. 4 Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

By Cheerios

Ingredients

• ✓ sultana raisin
• all-purpose flour
• baking powder
• baking soda
• sugar
• butter
• egg
• coconut
• chocolate chip
• oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
2. 2 Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
3. 3 Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
4. 4 Drop dough by teaspoons onto the prepared cookie sheet.
5. 5 Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.

By Cheerios

Ingredients

• ✓ sultana raisin
• water
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• vanilla extract

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch round cake pan.
2. 2 Put the raisins in a saucepan with enough water to cover and bring to a boil; reduce heat to medium low and allow to simmer for 15 minutes. Drain the water from the raisins. Stir the butter into the raisins until it melts and coats the raisins.
3. 3 Beat the sugar into the eggs in a bowl. Sift the flour and baking powder together in a separate bowl. Stir the raisins and vanilla into the egg mixture; add the flour mixture and stir until just mixed. Pour the batter into the prepared cake pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Deb909

Ingredients

• ✓ sultana raisin
• apple
• water
• tomato
• onion
• malt vinegar
• white sugar
• curry powder
• salt
• mustard seed
• cayenne pepper
• garlic

Instructions

1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef