‘Tis the mincemeat season
Here’s a twist on a classic dessert which the little ones with love to help prepare
‘I’ve given it a seasonal twist mincemeat. Served hot, cold with custard, cream or yoghurt, you won’t be disappointed’
Iwas eavesdropping in a shop recently. The granny at the till was telling her friend all about her latest grandchild born that week. The photos she’d received, the knitting she’d done, the presents sent. Like a budding Miss Marple, I got closer to overhear the conversation only to discover that she hadn’t seen any of her grandchildren since they emigrated to New Zealand five years ago.
As a boater I had a certain amount of empathy with her. I’ve not seen my grandchildren for some time now and I miss them all so much. The more I think about them and see their little faces looking out of photo frames, the worse it becomes. But at least I can hop on a train or hire a car and be with them easily. Thankfully, all our four daughters and their children are still in the UK.
We’ve been boaters for 30-plus years but never been able to have more than extended holidays afloat until we both retired. At that point grandchildren were not on the horizon and then, like buses, along came three, then another and another and now there are five. It’s hard when one minute they are babes in arms and the next they are off to school. I’ve missed those years and sometimes I do feel a very guilty granny.
My understanding Captain is quick to remind me that visits are just around the corner with our planned family Christmas reunion and, unlike the granny in the shop, I shall be doing my grandma duties and giving the children my full attention in whatever they want to do. This usually takes the form of baking and this Christmas we are going to ring in some changes and introduce a different dessert to compete with the traditional Christmas pud that’s, of course, on the menu.
My dessert is an apple tart with a crumble top – a tasty treat whatever time of year you make it. But for Christmas, I’ve given it a seasonal twist with added mincemeat. Served hot, cold, with custard, cream or yoghurt, you won’t be disappointed. The pudding requires three stages of easy preparation and so the more hands to help the better. Even small ones.