Mince Pie

It’s Officially


I’m sure December means it’s definitely time to tuck into some mince pies! Sharing a photo of my delicious mince pies from a recent baking class and a quick and easy recipe for mincemeat.


150g currants
150g sultanas
100g raisins
75g mixed peel
1 lemon, zest and juice
*75g suet (can be vegetarian)
1 small cooking apple, peeled, cored, and finely chopped
1 1/2t ground mixed spice
1 t ground cinnamon
200g dark Muscavado sugar
100ml brandy


Put all of the ingredients except for the brandy in a large saucepan. Cook over a low heat for 10 minutes stirring occasionally until the suet is melted and the sugar is dissolved. Set aside and leave to cool slightly before stirring in the brandy. The mincemeat will thicken as it cools. It can be used straightaway or packed into sterilised jars and store up to six months.

*Frozen and grated unsalted butter can be used if you are unable to get suet.

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