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
MARY BERRY'S MINCEMEAT BUNS
These little cakes are delicious. Moist, fruity and nicely spiced! Quick and easy to make as well!
Provided by Marie Rayner
Time 35m
Number Of Ingredients 6
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 CHELSEA BUNS
Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze
Provided by Good Food team
Categories Treat
Time 1h2m
Yield Makes 8 buns
Number Of Ingredients 17
Steps:
- Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough - it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size - this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.
- Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size - about 30 mins. Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with ½ tbsp water and brush over the buns, then leave to cool.
- Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.
Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 67 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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- Mincemeat samosas. Instead of crumbly shortcrust pastry, try wrapping your mincemeat in delicate layers of filo, as we do with our mincemeat samosas. Bake until golden and crisp, then serve warm with a dusting of icing sugar.
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- Stuffed mince pie pancakes. Christmas Day is all about sensational food, so why not start with our stuffed mince pie pancakes? Add a splash of brandy to your cream topping for some extra festive spirit, then stack your pancakes high and top with crumbled shortbread and icing sugar for a picture-perfect plate.
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- Heat your oven for rising, turn it on to 175 degrees then turn it off when it’s heated, this is as warm as it should get.
- Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
- Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.
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5/5 (7)Total Time 15 hrs 15 minsCategory BreadCalories 553 per serving
- Rolls/Buns: 2 to 3 hours before you want to start your cinnamon buns, take the starter out of the fridge and feed it with 90g filtered water and 90g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
- Place the sourdough starter into a large bowl and add the salt, milk, melted butter, beaten egg, sugar and the flour. Mix until it has all come together in a rough ball.
- After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
- Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready to bulk prove overnight at about 8pm to 9pm.
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