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- 250g block stoned dates , finely chopped
- 125g butter , softened, plus extra for greasing
- 85g light muscovado sugar
- 140g self-raising flour
- 1 tsp baking powder
- 2 large eggs
- 50g raisins
- 50g chopped candied peel
- 50g dark glac cherries , halved
- 50g pecans , chopped
- 50g stem ginger , chopped
- 100g caster sugar
- 100ml brandy
- butterscotch sauce (see related recipes)
- 1 holly sprig, to garnish
Directions:View on BBC Good Food
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