- The word “for” is not a pronoun.
- That’s a fruitcake.
Herewith, my dad’s much-loved recipe for mince pies–one which I have shared many times, both online and in-person–from the Farmhouse Fare cookbook:
4 lbs plums
1 cup water
8 large cooking apples
4 oz currants
4 oz raisins
4 oz sultanas (golden raisins)
4 oz mixed, candied peel
4 oz almonds
1/2 oz ground ginger
1/2 oz mixed, cinnamon and ground cloves
1 lb sugar
Prepare the plums, put them in saucepan with lemon juice and water. Simmer till tender, and pass through a sieve or mouli.
Peel, core, and chop the apples. Add the raisins, currants, candied peel and almonds, spices and sugar and the grtated lemon rind. Stir well with the plum pulp. Put into jars and seal up.
RWKJ’s note: I usually freeze the mincemeat in portions suitable for a recipe of pies. Fun fact: Did you know “mincemeat” contains no meat, and hasn’t, since the early 20th century, although some recipes still use suet as an ingredient?
12 oz flour
9 oz butter
1/2 cup cold milk
Rub lightly into the flour one-third of the butter, add milk, mix into a smooth paste, and roll out into a long, narrow strip.
Divide remainder of butter into three equal portions. Cut one portion into small pieces, and scatter on the paste, dredge lightly with flour, fold evenly in three, and turn it around so the folded edges lie right and left when rolling it out. Press edges lightly with rolling pin to prevent air from escaping, and roll out again.
Repeat process with other two portions of butter. Then, roll out to about 1/4″ thickness, and cut covers for pies. Roll pieces out thinner, cut out rounds, and line patty-tins.
Put in some mincemeat, cover with pastry, brush lightly with milk, and dredge with caster sugar.
Bake at about 450F for 20 minutes, middle of oven.
RWKJ Note: You can make mince pies of any size. This year, I made small ones for a party. Super delicious:
Merry Baking Christmas, everyone! Enjoy.