Pump Street Bakery mincemeat
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.