Mums Mincemeat Recipes
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
MUM'S BREAD PUDDING
fruity,spicy bread pudding with a special ingredient, a jar of mincemeat.
Provided by jmaddern
Time 1h50m
Yield Serves 10
Number Of Ingredients 0
Steps:
- soak the bread in the milk for 30mins/1 hr.
- squeeze out the bread
- mix all the other ingredients with the sloppy bread leaving the flour til last, add just enough to help bind it all
- lightly butter a roasting tin. Put the mixture in and smooth it down, then run a fork over it and sprinkle it with a little sugar
- bake in the oven fan 140 for an hour or so till browning on top. Don't overcook it or it'll dry it out. Enjoy hot or cold.
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- Make the crust In a small bowl, mix 1/2 cup of the flour with 1/4 cup of ice water until a paste forms. In a medium bowl, combine the remaining 1 1/2 cups of flour with the shortening, butter and salt, cutting in the shortening and butter until pea-size pieces form. Add the flour paste and gently knead until the dough just comes together. Pat into a 1-inch-thick disk, wrap in plastic and refrigerate for at least 1 hour or overnight.
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