Christmas Jewels

3/4 cup glace fruit, 3/4 cup [glacé] cherries, 1/4 cup raisins, one third cup almonds, 1 tsp. lemon juice, 1 tbspn. golden syrup, 1/4 cup butter, 1/4 cup sugar. 1/2 cup plain flour. 

Method: Toss all fruit in flour, melt sugar, golden syrup and butter. Pour on to fruit, blend. Place teaspoon on greased slide in cool oven, press flat with the bottom of a glass.

Source: contributed by Mrs. A. T. Johns in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.70.