Tag Archives: mincemeat

Christmas Mincemeat

I blogged Christmas Mincemeat last year but thought it was worth a reminder and I do so enjoy making it. Immediately after finishing this batch and trying the first mince pies, I resolved to make a second batch: one is simply never going to get us through Christmas! If you like mince pies, I urge you to make this: you will NEVER buy mincemeat from the supermarket again! It is dead easy to make, fills the house with the unique uplifting and festively nostalgic aromas of Christmas and tastes a world apart from anything commercial. My first – but far from last – compliments of the (forthcoming) season! Indulge and enjoy!

What you need…

450g cooking apples, cored, left unpeeled and chopped small

225g suet

350g raisins

225g sultanas

225g currants

150g dried cranberries

225g candied peel, finely chopped

350g soft dark brown sugar

Grated zest and juice of 2 oranges

Grated zest and juice of 2 lemons

50g flaked almonds

4 teaspoons ground mixed spice

½ teaspoon ground cinnamon

½ nutmeg, grated

6 tablespoons brandy

What to do…

The evening before you want to cook the mincemeat, combine everything except the brandy in a large casserole, stirring the ingredients in as you add them to make sure that they are thoroughly mixed. Pop the lid on and leave in a cool place overnight to allow the flavours to gather.

The following morning, preheat the oven to 120°c / 225°f / gas ¼.

Pop the casserole, with its lid on, into the oven and cook for 3 hours. (If you leave the house, forgetting to do this, telephone the husband and ask him to do it!!!)

Remove from the oven and over the next few hours, whilst it is cooling, give it a little stir every now and then, just to make sure that the now-melted suet is evenly distributed and coating the other ingredients, rather than being separate claggy lumps.

When it’s cold, stir in the brandy and spoon into clean jars with lids/seals. Keep your Christmas mincemeat in a cool, dark cupboard until you are ready to make your mince pies, which in my case was the day after – I had to check it, after all!

Inspired by…

Delia Smith

How easy…

A little weighing and stirring job before it cooks itself.

 

 

 

 

Christmas Mincemeat Bread and Butter Pudding

 

If you have friends popping around for lunch (as I did today) close to Christmas and you’ve already over-extended yourself on the ‘to-do’ list (as I do, repeatedly), this is the perfect dessert – it’d dead easy, really lovely and very Christmassy but light. You can knock it up in a jiffy and it cooks itself whilst you’re enjoying your main course. A bonus is the scent of Christmas that wafts through the house as it’s cooking!

Serves 6

What you need…

18 x 23cm baking dish, about 5cm deep, lightly buttered

6 slices bread from a large loaf

50g softened butter

3 rounded tablespoons mincemeat

60ml milk (or Oatly if you want to cut down on dairy)

60ml double cream (or the Oatly version)

3 large eggs

75g caster sugar

1 tablespoon demerara sugar

25g candied peel, finely chopped

What to do…

Pre-heat oven to 180°c / 350° f / gas 4.

Generously butter the bread slices on one side, then spread the mincemeat over three of them and put the other three slices on top, effectively creating mincemeat sandwiches. Spread the rest of the butter across the top slice of each sandwich and cut each one into quarters to make little triangles.

Arrange the triangular sandwiches, butter side up, overlapping each other and almost standing upright in the baking dish.

Whisk the milk, cream, eggs and caster sugar together and pour the mixture over the bread, ensuring that all the bread is moistened. Scatter the candied peel over the top with demerara sugar. Pop in the oven and bake for 35 – 40 minutes until it’s puffy and golden – the Christmas smell as it’s cooking is wonderful.

Serve your Christmas mincemeat bread and butter pudding straight away, perhaps with a little double cream and a whole bunch of festive cheer!

Tip…

Try different breads, rather than just plain white – there are some lovely festive loaves in the supermarkets at the moment.

Inspired by…

Delia Smith (this is essentially my version of her Chunky Marmalade Bread and Butter Pudding but with the Marmalade replaced by mincemeat!

How easy…

It couldn’t be easier: an absolute gift during the festive season!

 

 

Christmas Mincemeat and Mince Pies

Before this blog, it had never occurred to me to make either my own mincemeat or my own pastry. The latter happened for the first time last week and as for mincemeat – I am a total convert. It’s spectacularly simple and fills the house with festive fragrance as it gently cooks in the oven. I did struggle with the pastry (too short apparently, according to John – the pastry, not me!) but wow! I can honestly say that these mince pies are the best I’ve ever tasted – it’s not my cooking, but the fantastic recipes!

for the mincemeat

Makes 2.75kg (6 – 7 jars, I used a collection of different sized jam jars!)

What you need…

450g cooking apples, cored, left unpeeled and chopped small

225g suet

350g raisins

225g sultanas

225g currants

150g cranberries

225g candied peel, finely chopped

350g soft dark brown sugar

Grated zest and juice of 2 oranges

Grated zest and juice of 2 lemons

50g flaked almonds

4 teaspoons ground mixed spice

½ teaspoon ground cinnamon

1 teaspoon ground nutmeg

6 tablespoons brandy/cognac

for the sweet shortcrust pastry (makes about 12 mince pies)

1 x 12-hole tartlet tin, lightly buttered

125g unsalted butter

65g icing sugar

1 egg yolk

250g plain flour

1 – 2 teaspoons water

for the finish

1 egg, lightly beaten

icing sugar to dust

What to do to make the mincemeat…

The evening before you want to cook the mincemeat, combine everything, except the brandy/cognac, in a large casserole, stirring the ingredients in as you add them to make sure that they are thoroughly mixed. Pop the lid on and leave in a cool place overnight to allow the flavours to gather.

The following morning, preheat the oven to 120°c / 225°f / gas ¼.

Pop the casserole, with its lid on, into the oven and cook for 3 hours.

Remove from the oven and over the next few hours, whilst it is cooling, give it a little stir every now and then to make sure that the now melted suet is evenly distributed and coating the other ingredients, rather than being separate.

When it’s cold, stir in the brandy and spoon into clean jars with lids/seals. Keep your Christmas mincemeat in a cool, dark cupboard until you are ready to make your mince pies.

What to do to make your mince pies…

Mix together the butter and icing sugar until they are completely blended. Add the egg yolk and then the flour. Kneed until you have a smooth dough. If you’re struggling to get it to stick together, add a little water and continue to knead. Leave to rest for at least 1 hour before using.

Preheat the oven to 190°c / 375 °f / gas 5.

On a lightly floured surface, roll out the pastry to a little less than 5mm thick. Using a cookie cutter, cut out 12 rounds slightly larger than the tartlet moulds for the pie bottoms and gently push them in. Fill them with mincemeat. Using a cookie cutter 2 sizes smaller than the first, cut another 12 rounds for the lids. Brush a little beaten egg around the edges of the lids and stick them to the top of the mince pies. Brush with little more egg and then, using a sharp knife, cut a little hole in the top of each one to allow the steam to escape during cooking.

Bake for around 25 minutes or until golden brown.

Transfer to a cooling rack and when cool, sprinkle liberally with icing sugar.

Take a bite and absolutely relish the abundant gorgeousness of these festive treats – a good reason to have Christmas all year around! Once you’ve made your first Christmas mincemeat and mince pies, you’ll never revert to shop-bought again!

Tip…

Ideally, make your mincemeat in October/November. Stored in a cool place, it will keep for months and just needs to be brought out whenever you fancy a quick batch of festive loveliness!

Inspired by…

Team effort here: mincemeat by Delia Smith; pastry from Raymond Blanc

How Easy…

On the mincemeat, very little effort for such a lovely outcome. I nearly gave up on the pastry as it kept falling apart when I stuck to the original recipe. The addition of a little water resolved the issue and it was worth persevering.