Jan, Feb, Mar, Nov, Dec
The best ratio for this recipe is one part fat to two parts dry mixture. Mix all your dry ingredients together in a bowl.
Melt some lard or suet in a pan and add the dry mix. Stir well until the fat has all been absorbed and the mixture sticks together.
Make a hole in the bottom of a yoghurt pot and thread through a length of twine or string, then pack the pot with your warm fat mixture.
Avoid using turkey fat, which doesn't set like suet and lard, and can coat birds' feathers.
Place in the fridge overnight to set, then cut through and peel away the pot. Tie a big knot at one end of the twine to secure the cake.
Hang the cake in a tree or shrub and wait for the birds to come and feast.