Ingredients:
1 lb (450 g) mixed currants, sultanas and raisins, chopped
finely
4 oz (125 g) grated vegetable suet or melted butter
Zest and juice of one small orange
4 oz (125 g) dried apricots (chopped small) or candied peel (optional)
4 oz (125 g) brown sugar
1 small apple, roughly grated
½ teaspoon mixed spice
¼ teaspoon grated nutmeg
3 fl oz (75 ml) brandy
1. Mix all the above ingredients together in a large bowl. Cover and
leave to stand 48 hours to a week, in a cool place (not the refrigerator),
stirring every day. It can be potted up after this time (and used in mince
pies) and kept for a couple of months in a cool place.
Method:
Mince Pies
Ingredients:
8 oz (225 g) plain white flour
pinch of salt
5 oz(150 g) butter or margarine
2 tablespoons sugar
Cold water
Icing sugar
1. Sift the flour and salt into a large bowl, and add the butter. Cut into little pieces then rub with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, then add enough cold water to make a smooth dough.
3. On a floured surface roll out the dough to a 3 mm (⅛ inch) thickness and stamp out an equal number of big circles and little circles.
4. Put the large circles into greased patty tins, and add a spoonful of mincemeat. Dampen the edges of the pastry and put on the smaller circle as the lid. Make two slits in each lid.
5. Bake in the oven at 190 C (375 F) Gas Mark 5 for twenty to twenty-five minutes. Leave in the tins for five minutes, then transfer to a wire rack to cool. Sprinkle with icing sugar and serve warm.