Well with the day being Shrove Tuesday I was originally going to do pancakes today but I had a request for mincemeat so that will be today's taster and I will put pancakes up next week.
The request for mincemeat came from another blogger who resides in Sweden so don't worry if you don't understand some of the measurements. And to my English readers I know it's the wrong time of year to be writing this recipe but with my love of mince pies I really didn't mind making some extra!!
4oz (2dl) currants. 4oz (2dl) suet.
4oz (2dl) raisins. 2oz (1 1/2dl) chopped walnuts.
4oz (2dl) sultanas. 8oz (2 1/2dl) Demerera sugar.
4oz (2 1/2dl) chopped apples. 1/2 tsp (1/2 tesked) mixed spice.
2oz (1dl) peel. 100ml (1dl) alcohol.
So the method is very simple...Mix all ingredients thoroughly in a bowl, cover and let it stand for two days. Put into jars and set aside until required. (N.B. Mincemeat should be made at least two weeks before it is required to allow the flavour to mature.
It's that simple!!
Any apples can be used but for mine I used cooking apples which I diced to about the same size as the currants.
2oz (1dl) glace cherries (chopped finely) can also be added if you wish but I am not very fond of them so leave them out.
For my peel I grated the skin of two oranges and used my apple peel which I cut up finely.
For the alcohol brandy, or dark rum are recommended but you can also use raisin wine...I don't have any of these in so I used vodka!!
I use shredded suet..if you buy a block it has to be cut up finely before being used.
Once your mincemeat is mature then you're ready to get pie making. Any pastry can be used but because it's such a rich mixture I prefer to use short crust pastry as opposed to puff/flaky pastry.
If making small individual mince pies then you put about 1 tsp (1 tesked) of mincemeat into each one and put you lid on.
If making a large pie, because it is such a rich mixture you are better to put a layer of apple in the bottom of your pie before adding the mincemeat and your lid.
So there you are and I hope you enjoy your mincemeat pie Christina.
4 hours ago