‘Every year I save some of my Christmas Mincemeat to use the following year. The flavour matures and the taste improves over time and once we start to approach the beginning of November I like to use it up and make this egg free mincemeat loaf which is absolutely effortless but starts to remind me that Christmas is only round the corner. I made a variety of two different loaves this week, one in real time during the tv show.
‘biscotti made with mincemeat and studded with colourful glace cherries will spice up any Christmas gathering. I use almond meal [or ground almonds] mixed with the flour. For a gluten free option use gluten free self raising flour.’ You will need: 1 cup mincemeat [mincepie filling] 2 cups self raising flour 1 cup almond flour 1 teaspoon bicarbonate of soda a pinch of salt … Read More How to make Festive Biscotti using mincemeat
I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again. This week I used more or less the same ingredients of the tart filling and used up my left over mincemeat to make a Bakewell Cake. You will need: 200g ricotta 35g butter, melted 250g self raising flour 1/2 teaspoon bicarbonate of soda … Read More Bakewell Cake with Mincemeat – using up any left over mincemeat
I really like this mincemeat filling with dark chocolate pieces. I use vegetable suet and this is mincemeat that you can use straight away without maturing. You will need: 500g currants 500g raisins 500g sultanas 250g apples, peeled and cored 200g chopped almonds 1 lemon, juice and zest 100g vegetable suet 4 tablespoons brown sugar 1/2 teaspoon mixed spice 1/2 teaspoon ginger 1/2 teaspoon … Read More Mincemeat with dark chocolate bits