Mary Berry Sweet Mincemeat Recipes

MARY BERRY'S MINCEMEAT LOAF CAKES

Steps:

• Preheat oven to 180C/160Fan/350F.
• Grease and line 2 1lb (450g) loaf tins.
• Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
• Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
• Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

MARY BERRY'S MINCE PIES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up.
• For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.
• Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm.
• When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).
• Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.
• For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan.
• Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm.

MARY BERRY'S MINCEMEAT BUNS

Steps:

• Preheat the oven to 325*F/160*C/gas mark 3. Have ready 12 paper cases or a 12 cup muffin tin. (you don't need to put the cases in a tin, they will cook properly just as is if you place them on a baking sheet.) If using a tin, butter it well.
• Combine all of the ingredients in a bowl and beat together for 2 minutes until light, fluffy and well combined.
• Divide equally amongst your muffin cups/paper cases.
• Bake for 25 to 30 minutes until golden brown and springy to the touch. Transfer to a wire rack and allow to cool completely.
• These are very pretty served dusted with icing sugar.

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

TRADITIONAL MINCEMEAT

Steps:

• Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.