It being December, I'm sure there are more mincemeat recipes online than you can shake a Chistmas tree at, so I wouldn't add this one to the pile if it wasn't a goodie. It has been handed down the generations, to me from my parents, and to my parents from ... err ... Constance Spry. If you're not familiar with Constance Spry, she has, according to Wikipedia, been described as the "Martha Stewart of mid-century Britain". And apparently she did the flowers for Queen Elizabeth's coronation. As far as I was concerned, she's the author of one of those browning little cookery books with teeny tiny print and no pictures that my parents are always referring to, along with Anna Thomas and Elizabeth David. And the woman responsible for the family mincemeat recipe. One important consideration is that this recipe is vegetarian, so my Dad can have some. So there's no suet in this one, but, trust me, it doesn't feel like you're missing out on anything. In fact, I was so determined to make this when I was living in Costa Rica that, not having a food processor, I chopped up all the ingredients by hand. Murder on the hands, I can tell you - a food processor makes life SO much easier. I actually halved this recipe, but am giving you the full thing because I couldn't resist giving a recipe which called for a gill of alcohol (and I don't know the measurement for half a gill!). Half makes a lot - enough to fill a large mixing bowl. So more than enough to keep me in mince pies for the foreseeable future.
Mincemeat
1 kilo each of raisins, currants and apples
500g sultanas
700g grapes (seeded)
200g blanched almonds (chopped)
zest and juice 3-4 lemons
1 kilo sugar
(100g candied peel)
1 gill (quarter of a pint) brandy or rum
Peel, core and chop apples. Mix all ingredients together and put through food processor.
My big family Christmas plans are getting quite complicated, with people falling out and dropping out all over the place, and we haven't even got together yet. But whenever things get fraught, I'm just going to reach for another mince pie and another glass of mulled wine, and all will wash over me as I slump on the sofa in Christmassy haze!
Oh, and my other festive preparation work has been the production of this cake:
It's a Port and Orange Christmas cake, with the recipe supplied by Gin and Crumpets. Obviously, I can't vouch for how it tastes just yet, but the combination of the port, orange and dried fruit smelt amazing - sweet and fruity. I am studiously feeding it with port and can't wait to break this baby open!
Oh, and my other festive preparation work has been the production of this cake:
It's a Port and Orange Christmas cake, with the recipe supplied by Gin and Crumpets. Obviously, I can't vouch for how it tastes just yet, but the combination of the port, orange and dried fruit smelt amazing - sweet and fruity. I am studiously feeding it with port and can't wait to break this baby open!
Not sure how but I've heard of Constance Spry! Funny Enid Blyton type name like "Prudence" that you never hear of anyone being called these days. Your mince pies look truly yummy. Watch out for mine soon!
ReplyDeleteHope you enjoy the Christmas cake. I've been feeding mine Port and it's starting to smell extra boozy and Christmassy. The mincemeat sounds delicious - love the idea of grapes and almonds and a gill of a brandy. That's a lot of brandy!
ReplyDeleteHow fabulous that you made your own from scratch. The mince pies look awesome!
ReplyDeleteOh my goodness Constance Spry, a blast from the past. Yes, she was famous for doing flowers, I wasn't as aware of her cooking credentials. I love the Wiki description 'mid-century Britain' sounds like something out of the middle ages lol!
ReplyDeleteMy SIL swears by Marguerite Patten another of those mid-century British cooks.
Sarah - It is a real 50s name, isn't it? Maybe it'll come back into fashion soon. And I will be keeping an eye out for your mince pies, don't you worry!
ReplyDeleteJassy - I'm sure I'm going to enjoy the cake - it smells lovely. And I'm glad to hear that you know how much a gill is. I had no idea!
HH - It's the only way, as I find the shop bought ones far too sweet and cloying. Plus, mincemeat is easy (if you have a food processor...)
Janice - I've heard of Marguerite Patten but I've never used one of her recipes. Would be really interesting to give it a try though. And I had no idea about Constance Spry's flower arranging - good old Wikipedia!
Your mincemeat looks wonderful and I aprove that its veggie friendly :) Your mince pies look fab, the pastry looks perfect
ReplyDeleteI love Constance Spry! And the mincemeat looks scrumptious... Mmm...
ReplyDeleteAlways on the lookout for nice mincemeat recipes ;0)
ReplyDeleteThanks for sharing hun.
I always threaten to make my own mincemeat and then never seem to get around to it! I am going to bookmark this in the hope that I might actually make it sometime :)
ReplyDeleteMmm, this looks like a delightfully boozy mince pie. And yay! on the non-suetness. I shall be updating my recipe to this one I think. Thanks :-)
ReplyDelete(Hi Nora! [waves] Christina from the Food Bloggers' Conference here.)