Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: mrs bouquet on November 21, 2019, 14:10
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I like pastry and I like Mincemeat, but often leave the pastry lid. Here is a nice change:
Mincemeat Buns:
12 oz mincemeat
8 oz currants
2 eggs
5oz caster sugar
5oz soft butter or marg
8 oz S.R.Flour
32 Paper cake cases.
Combine all ingredients in a bowl and beat for 2 mins.
Divide the mixture evenly in 32 cases, or into bun tins if preferred.
Bake in a heated oven 160c, 325f, Gas 3. Cook for 25 - 30 minutes until golden and springy. Transfer to cool.
This is a good way to use up left over mincemeat, I add some old to some new, if I think it needs it add a very small drop of /Sherry/Brandy or whatever, if the mincemeat looks very dry. You can also add a few chopped nuts, or angelica.
Hope you like them. regards, Mrs Bouquet
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Alternatively make mince pies with a Frangipan topping, rather than a pastry lid - they went down really well here, last year :)
Frangipane Mince Pies | Paul Hollywood (http://paulhollywood.com/recipes/frangipane-mince-pies/)
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Half and half mincemeat and either apple jam or Val's recipe apple butter.
Husband's developed an addiction.