I can’t keep talking about Christmas pudding and mince pies without offering up the recipes! So, here goes:
(Usually made months in advance and seeped, each week or so, with ‘top up’ sherry or brandy; it still tastes wonderful if you make it on the day or the day before)
Ingredients (for 2 x 800g puddings): 175g breadcrumbs; 75g plain flour; 225g currants; 225g raisins; 225g sultanas; 25g chopped almonds; 225g brown sugar; 1/2 teaspoon of cinnamon; 1/4 teaspoon ground nutmeg; 175g butter; 3 eggs; tablespoon of marmalade (not essential); 100ml sherry or brandy; grated rind of one lemon
Instructions: 1) Combine all dry ingredients in a bowl; 2) Melt the butter, add the eggs and mix; 3) Mix ‘wet’ and ‘dry’ ingredients; 4) Grease two pudding basins (very well) and press the mixture in to them 5) Cut greaseproof paper to about 4 inches bigger than the size of the top of the basins and brush them with oil then place them over the top of the puddings; 6) Top the puddings with foil; 7) Steam in a lidded saucepan with simmering water for around 4 hours until firm to the touch; instructions here; 8) Serve with cream 9) ENJOY!!!
For the mincemeat:
175g currants; 175g sultanas; 175g raisins; 175g dried fruit; 100g mixed peel; 1 small apple (peeled, cored and chopped finely); 125g butter; 50g blanched almonds; 225g muscovado sugar; 1/2 teaspoon of cinnamon; 1/2 teaspoon of mixed spice (I always add a bit more of the spices); 1 lemon (juice and peel); 200ml of brandy or rum
For the pastry:
375g flour; 260g butter; 125g white sugar; 1 large egg
– For the mincemeat: 1) Mix all the ingredients (except the brandy or rum) in a large pan. Heat, allowing the butter to melt 2) Simmer for 10 minutes 3) Allow to cool. When cool add the brandy or rum, mixing thoroughly. Leave to one side.
-For the pastry: 1) Mix the flour and the butter, rub to crumbs 2) Add the sugar and the egg and mix 3) Fold the mixture until it all comes together 4) Chill for 10 minutes and then roll out until it’s about 1/2 inch thick 5) You’ll need to cut out circular ‘bottoms’ and ‘tops’ (the mincemeat you made is ‘sandwiched’ between a big ‘bottom’ and a smaller ‘top’, so you need to cut ‘bottoms’ that fill your tray and a ‘top’ that’s slightly smaller and that’ll hold all the mincemeat in place without it seeping out when they’re baked) 6) Assemble mince pies: pop the ‘bottom’ in the tray, add a generous dollop of mincemeat and then seal the mince pie with the ‘top’ you cut out 7) Once they’re all assembled, brush the tops with egg 8) Bake for 15-20 minutes at 220 until golden; 9) Allow to cool and dust with icing sugar [There’s a fashion going on at the moment – in Mince Pie World – for cutting the ‘top’ in a star shape and letting the mincemeat show through (like in the second photo)…I prefer the double crust, however, as the pastry is delicious!]
I cannot wait to see all the recipes everyone will post for Blogmas today!
[Photos are not mine, unfortunately: they’re royalty-free ones I found on the internet; I’ll replace them with my photos once I’ve made the pudding and pies!]