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.
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.