Pump Street Bak­ery mince­meat

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

Gen­er­ously fills 24 pies

A hefty tot of whisky and an un­der­tone of dark cho­co­late make this a grown-up fill­ing for mince pies. The 100 per cent dark cho­co­late adds earthy rich­ness with­out sweet­ness, which is sup­plied al­ready by the dried fruit and su­gar. — 100g cur­rants

— 100g raisins

— 100g sul­tanas

— 100g undyed nat­u­ral glacé cher­ries

— 100g mixed peel — 100g chopped al­monds — 2 Bram­ley ap­ples, peeled, cored and chopped — 25g Equador 100 per cent dark cho­co­late

— 125g dark mus­co­v­ado su­gar

— 10g ground mixed spice — 10g ground cin­na­mon — zest and juice of 1 un­waxed orange — zest and juice of 1 un­waxed lemon

— 100g but­ter

— 100ml whisky The day be­fore you are go­ing to make the mince­meat, place all the in­gre­di­ents (ex­cept the but­ter and whisky) into a large non-re­ac­tive bowl or saucepan and leave overnight for the flavours to meld.

The next day, place these in­gre­di­ents in a large saucepan and add the but­ter, heat­ing and stir­ring to coat ev­ery­thing. Bring to a sim­mer, then let it bub­ble for a cou­ple of min­utes to en­sure it is hot through­out.

Add the whisky and trans­fer the mince­meat into a large stor­age con­tainer, which can be kept in the fridge for up to four weeks. Al­ter­na­tively, pour it into ster­ilised jars and seal with ster­ilised lids to keep the mix­ture at room tem­per­a­ture for 6-12 months.

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