I know Christmas is still ten weeks away, but you owe it to yourself to feast on the best food possible when it does come. The traditional British seasonal delights – Christmas cake (for my recipe see here, it’s time to make it!), Christmas pudding and, of course, mince pies – all benefit from being made well in advance to allow the flavours to deepen, mellow and meld together.
We make the best mince pies in our house – everybody says so, it must be true! The reason is that we make our own, and we use the best recipes, like this one from Nigel Slater. It’s rich, deeply flavoured and extremely moreish – we have to ration them!
RECIPE makes about 1.5 kg, enough for LOTS of small mince pies
200g shredded vegetable suet
200g dark muscovado sugar
200g prunes, chopped
200g dried apricots, chopped
750g cooking apples, small dice
50g skinned almonds, chopped
the zest and juice of a large lemon
1 heaped tsp cinnamon
1/2 tsp ground cloves (freshly ground from whole)
1/2 tsp freshly grated nutmeg
100ml cooking brandy
First, sterilise your jars and lids: heat the oven to 140C/ gas 1 and wash your jars and lids in hot soapy water, rinse and let them dry out in the warmed oven. When you take them out to use them, keep your grubby fingers away from the insides of the lids and jars or you will undo your good work.
In a large pan, add the suet, muscovado, sultanas, currants, prunes, apricots and apples. Place over a medium heat and slowly bring to a boil – doing it slowly allows the fat and sugar to melt and the fruits to give up their juices.
Add the almonds, lemon zest, cinnamon, cloves and nutmeg. Cook at a gentle simmer for 15 minutes. Then, leave to cool for about ten minutes before adding the brandy and lemon juice. Stir thoroughly before decanting into your still-hot sterilised jars. Fill the jars to within 5mm of the top, place a wax disc on top and put the lid on. Allow it to cool completely; the warm air in the jar will contract as it cools and provide you with a sterile vacuum which allows the contents to last without spoiling.
This will keep for years in a cool, dark cupboard, but why would you?