Ingredients:

• 2 Kg flour
• 1 Kg sugar
• 0.5 Kg butter
• 0.25 Kg bread dough from the bakery
• 2 L molasses
• 0.5 Kg hog's fat
• 30 g sodium bicarbonate
• 0.33 g stout beer
• 50 g cocoa
• 12 g clove
• 12 g clove bark
• 15 g cinnamon (worn out)
• 10 g worn out pepper
• 1 nutmeg scrap
• 2 small oranges scrap and juice
• 1 lemon scrap
• 0.25 Kg pricked almond
• 1 Kg pricked walnut
• 125 g raisins
• 0.25 Kg pricked cider
• half Madeira wine chalice
• half Grogue chalice

How to do it:

1. The butter, hog's fat and molasses are heated until they have completely melt.
2. The flour, sugar, sodium bicarbonate, bread dough and the warm mixture above are mixed and kneaded until you get an homogenous dough. All of the other ingredients are then added and the dough is kneaded once more. This rough is covered with flour and with some blankets to keep it warm, for 2 days.
3. The rough is distributed in wide, short, round forms and is decorated with dry fruits.
4. They must bake for 50 minutes at 355 F (180ºC).

Photo by Catarina Fagundes