Crafty’s Mince Pies

Oliver Cromwell decreed that the eating of Mince Pies on Christmas day be banned.  Now it is supposed to be good luck to eat 1 a day for the 12 days of Christmas.

I have been making these mince every year since 1980 and still get asked to make them for friends and family.

 

Ingredients

8oz/250g diced unsalted butter at room temperature 
1lb/500g plain flour
2oz/55g icing sugar
2 medium sized egg yolks
1lb/500g mincemeat
a little milk

                                    

Method

1 Sieve the flour into a large mixing bowl.

2 Add the butter.

3 Using the fingertips only rub the butter into the flour until the mixture resembles very fine breadcrumbes.

4 Stir in the icing sugar well with a metal spoon.

5 Make a well in the centre of the mixture.

6 Add the egg yolk, draw in the flour with your fingertips.

7 If required add 3 to 4 teaspoons of ice cold water to make a pliable but not a sticky dough.

8 Wrap the dough in clingilm and rest in the fridge for 30 minutes.

9 Sprinkle a little flour onto a work surface and a rolling pin.

10 Cut off two thirds of the dough.

11 Roll out the pastry thinly.

12 Dip a 2 1/2 inch diameter cutter into flour and shake off the excess.

13 Stamp out 30 rounds.

14 Line the bun tins with the circles of pastry.

15 Brush the rim of each pastry case with a little water.

16 Using a teaspoon, fill the cases with mincemeat, making sure not to overfil the cases.

17 Roll up the remaining pastry trimmings and add to the remaining one third of pastry. 

18 Sprinkle a little more flour onto the work surface and rolling pin.

19 Roll out the pastry as thinly as possible.

20 Dip a 2 inches diameter cutter.

21 Stamp out 30 rounds.

22 Place these lids onto the mince pies.

23 Seal the edges thoroughly.

24 Brush tops with a little milk. 

25 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 minutes or until a pale golden brown.

26 Transfer the pies to cool onto a wire cooling rack.

 

Makes approximately 30 Mince Pies

 

Serve hot, warm or cold with hot custard, brandy butter, thick whipped cream, runny cream, creme fraiche or ice cream.  They are delicious on their own too.

 

Notes

You can mix a little brandy or rum into the mincemeat, please note that the mixture will be a tad runnier. 

 

The mince pie pastry can be frozen after all of the circles have been stamped out, simply layer them in an old ice cream tub with greaseproof paper inbetween.  Freeze for upto 1 month.

 

To defrost, place individual rounds onto a wire rack and leave for a few minutes.

 

The baked mince pies can also be frozen (even if the raw pastry has been preciously frozen.

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Mum’s Christmas Cake

Dear mum made this cake every year on Stir Up Sunday.  It was always stored in fresh greaseproof paper in her special cake tin.    She always marzipanned it on December the 10th to enable the marzipan to dry out so that the marzipan did not bleed into the Royal Icing and always stored in the lid of the tin as a base and the original base was used as the lid, which might sound odd but it was so easy to get in and out of the tin.     The cake was religiously iced on December the 17th to allow the icing to dry out so that the decorations did not bleed into the virgin white icing and the band did not stick to it.    The finale occured on Christmas Eve when I used to help her decorate it with the obligatory Santa, snowman, reindeer and Christmas trees and the beautiful frilly cake band always secured by a sterilized pin.                                                  Ingredients 225g/8oz raisins 170g/6oz currants 450g/1lb sultanas 110g/4oz glace cherries, quartered and then cut in half again zest and juice of 1 lemon zest and juice of 1 orange 2 to 6 tablespoons sherry, dark rum, whisky or brandy 225g/8 oz butter at room temperature 225/8oz soft brown sugar 4 large beaten eggs 225g/8 oz plain flour 1/2 teaspoon mixed ground spice 1/2 teaspoon ground cinnamon 80g/3oz flaked almonds   Method                            1 Place the raisins, currants, sultanas, glace cherries, lemon an orange zests and juices into a medium sized saucepan. 2 Bring to the boil. 3 Remove from the heat and stir in the alcahol. 4 Cool completely. 5 Oil an 8 inches deep round cake tin with a loose bottom.  6 Line the tin with baking parchment or greaseproof paper. 7 Oil the paper. 8 Wrap brown paper or newspaper and tie with string 9 Purée one third of the fruit and all of the juice in a liquidiser or food processor or use a stick blender. 10 Cream the butter and sugar together with an electric whisk until almost white, soft and very fluffy. 11 Gradually add the beaten eggs a tablespoonful at a time, beating well between additions. (If the cake mixture curdles add a tablespoon of plain flour and then continue as normal).. 12 Add the fruit puree and stir well. 13 Add the fruits and nuts stir well. 14 Sieve the flour and the spices together. 15 Add the flour and spices into the cake. 16 Spoon into the tin and level the surface. 17 Bake at 170 degrees centigrade/gas mark 3 for about 2 to 2 1/2 hours or until the skewer when placed into the centre of the cake comes out clean. 18 Cool in the tin on a wire cooling rack. 19 When completely cool remove the old greaseproof/baking parchment paper and replace with new and store in an airtight tin in a cool place, but not in the fridge.   Serves 15 to 20 quite generously

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Sticky Toffee Date Cake

 

Another of my ex husbands favourite cakes, he especially loved the sticky finish to it.

 

Ingredients

 

Cake

200g chopped dried dates

75g unsalted butter

175g dark soft brown sugar

175g plain flour

1 medium beaten egg

1 heaped teaspoon bicarbonate of soda

1 heaped teaspoon baking powder

 

Topping

150g dark soft brown sugar

75g unsalted buter

120ml double cream

 

Method

1 Grease or oil 20cm/8 inches springform cake tin.
2 Place the dates into a large saucepan with the bicarbonate of soda and 250ml boiling water.

3 Heat and stir constantly until the mixture is of the consistency of glue.

4 Add the butter and stir well.

5 Add the remainder of the ingredients, stir thoroughly.

6 Pour into the prepared cake tin.

7 Bake immediately in the oven at 180 degrees centigrade/gas mark 4 for 25 minutes.

8 Meanwhile put the topping ingredients into the same pan and boil for about 5 minutes stirring continuously.

9 Remove the cake tin from the oven, shaking to check it has set. If it looks solid, then slowly pour the toffee sauce over the cake.

10 Return the cake to the oven to bake for a further 20 minutes at the same temperature.

11 Leave the cake to cool completely in the tin on a wire cooling rack.

 

Note

Store in an airtight container

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Paddingtons Muffins

This recipe is dedicated to one of my all time literary heroes – Paddington Bear (who is 50 years old this year – 2008).  He loved marmalade and I made these muffins for a teddy bears picnic that my son went on when he was at playgroup and the recipe had to be repeated whenever he had to take cakes anywhere.                 Ingedients 12oz/350g self raising flour  1/2 teaspoon bicarbonate of soda 5oz/135g soft brown sugar 1 tablespoon runny honey  3oz/80g sultanas 125ml buttermilk  2 large beaten eggs 1 teaspoon vanilla extract 5oz/135g melted butter 9oz/260g marmalade, plus extra to decorate                       Method  1 Line muffin tin with paper cases. 2 Sieve the flour, bicarbonate of soda, into a large mixing bowl. 3 Stir in the sugar and sultanas. 4 Make a well in the centre.  5 In another large mixing bowl whisk together the buttermilk, eggs, vanilla extract and melted butter. 6 Pour the egg mixture into the well in the flour mixture.  7 Add the marmalade. 8 Stir until the ingredients are just combined. Do not over-mix – the batter will not be smooth.  9 Divide the mixture evenly between the muffin cases.  10 Bake at 190 degrees centigrade/gas mark 5 for approximately 20 – 25 minutes, or until the muffin tops are golden and a skewer inserted into the centre of a muffin comes out clean.  11 Allow to cool in the tin for 5 mintues before turning out onto a wire cooling rack. 12 Brush the tops with a little extra warmed marmalade. Makes 12 muffins   Notes If buttermilk is unavailable use 125ml fresh milk, add 1 teaspoon lemon juice, it will curdle, this is perfectly alright to use. The muffins can be frozen at -18 degrees centigrade for upto 1 month.  The marmalade topping can seperate, best decorated afterwards.

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Baked Pepper

This is an old and traditional dessert which is made even better by using a wonderful Bramley Apple.  

Ingredients
1 large unblemished cooking apple for each person
1 teaspoon brown sugar
1/2 oz any dried fruit

cinnamon
knob butter

Method
1 Remove the core from the apple.
2 Score a line around the middle of the apple.
3 Put the dried mixed fruit, brown sugar, cinnamon into a small mixing bowl, mix well together.
4 Spoon the filling into the apple.
5 Top with a knob of butter.
6 Place in a baking dish, brush the outside with a little melted butter.
7 Sprinkle a little water into the bottom of the dish to keep them moist.
8 Bake them gently at 160 degrees centigrade/gas 2 for about an hour or until the apple is quite soft inside.

Serve immediately with cream or custard.

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Menopausal Loaf

A medicinal cake!!!  Designed for when us women get to a certain age we need all the help that we can get, this loaf is an ideal way of getting essential natural foods into our diet.

 

Ingredients 
100g soy flour
100g wholewheat flour
100g oats
100g crushed linseed
50g sunflower seeds
50g pumpkin seeds
50g sesame seeds
50g flaked almonds
2 pieces of fresh peeled chopped ginger
225g raisins
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon dried ginger
425 ml soya milk
1 tablespoon malt extract   

Method

1 Mix together the dry ingredients in a large mixing bowl.
2 Add malt extract and soy milk and leave for 30 minutes.
3 If the mixture seems a bit dry after that add more soy milk. It’s supposed to be soft, but not pourable.
4 Pour mixture into a prelined and greased or oiled loaf tin.
5 Bake in a 200 degrees centigrade/gas 6 for about 1 1/2 hours until golden and a skewer comes out clean.
6 Leave to cool thoroughly in the tin on a wire rack.

Note 

Store in an airtight container.

The cake should be dry inside when baked.

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Plum Chutney

Plums do make a superb fruity chutney, this is superb served with a ploughmans lunch, cold meats, cheese and lovely warm, fresh thickly buttered bread.

 

Ingredients
1 1/2 lbs plums
8oz cooking apples
1 1/2 large onions
1 clove garlic
1 teaspoon ground ginger
8oz raisins
8oz soft brown sugar
8oz demerara sugar
1 pint malt vinegar
1 tablespoon salt 
1 small cinamon stick
1/2oz whole allspice berries
1 teaspoon whole cloves

Method 
1 Wash and dry plums, cut in half and remove stones.
2 Core and grate apple (do not peel).
3 Remove skin off the onion and grate.
4 Add fruits and onion to presrving pan.
5 Crush garlic and add to pan.
6 Add ginger, raisins, sugars, vinegar, salt and stir thoroughly.
7 Wrap cinanmon bark, allspice berries and whole cloves in muslin, seal with string and add to the pan.
8 Bring ingreedients to the boil, lower the heat and simmer for 2 – 3 hours stirring occassionally.
9 The chutney is ready when 90% of the vinegar has evapoarted and the chutney thickens. Do not overboil as the chutney continues to thicken when cooling.
10 Cool slightly. Remove muslin bag.
11 Ladle into sterilized jars.

12 Leave to cool completely.

13 Seal with a waxed disc and pop on a cloth cover or screw on lid.

 

Yield – about 3lbs

 

Notes

Instead of plums you can use damsons.

 

Leave about 1 month before eating for the flavour to be at its very best.

 

For best storage, leave in a cool, dark place, after opening, refrigerate.

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Easy Peasy Carrot Cake

Everyone loves carrot cake, well there are carrot cakes and carrot cakes, this one is I can eat and enjoy  (I am not sponge cake lover), so that speaks volumes in itself.  It is even better made with young sweet summer carrots.   Ingredients 300g brown sugar 2 large well beaten eggs 55g cooled melted unsalted butter 60ml freshly squeezed orange juice 1 heaped tablespoon orange zest 1 teaspoon vanilla extract 1 heaped teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon freshly grated nutmeg 200g plain flour 1 heaped teaspoon baking powder 2 large or 3 medium grated carrots 110g raisins   Method 1 Lightly oil or grease an 8 inches × 8 inches square baking tin. 2 Line the tin with greaseproof or parchment paper. 3 Lightly re oil or grease the tin.  4 In a large bowl, beat together sugar and eggs until smooth.  5 Add the melted butter, orange juice, orange zest, vanilla and spices.  6 Beat thoroughly to make a smooth batter.  7 Place a sieve over the mixing bowl. 8 Spoon in the flour and baking powder. 9 Shake into the mixing bowl.  10 Add the shredded carrot and raisins. 11 Fold the ingredients into the batter with a metal spoon.  12 Fold then scrape into prepared baking tin. 13 Bake immediately at 180 degrees centigrade/gas mark 4 for about 40 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean. 14 Cool completely in the baking tin on a wire cooling rack before icing with cream cheese frosting.

 

Notes

Ideal for freezing before the cake is iced

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Dried Apricot Preserve

A tastier version of apricot jam, perfect for using instead of jam in any recipe. Very handy when you wish to make jam out of season.   Ingredients 8oz dried apricots 1 1/2 pints cold water 1 1/2lb granulated sugar juice of 1/2 lemon   Method 1       1 Snip the apricots into quarters. 2 Place in a large bowl and cover with cold water. Cover and soak for 24 – 36 hours. 3 Transfer to preserve pan, bring to the boil, simmer gently for 45 minutes, stiring from time to time, or until apricot skins are soft and tender. 4 Reduce heat, add sugar and lemon juice, stir continuously until sugar has disolved. 5 Boil rapidly for about 30 minutes or until setting point is reached (210 deg). 6 Test for setting point, on a chilled saucer pour a teaspoonful and leave it to cool slightly, push with little finger. If the preserve wrinkles it is set, if not boil and keep testing every 5 minutes. 7 Cool in pan. 8 Sterilise jars. 9 Using a funnel carefully fill jars. 10 Cover when cold.   Crafty method 1 Snip apricots into quarters, place in a slo cooker. 2 Cover with water, leave to cook for 6 hours, cool in the pot. 3 Transfer to a preserving pan, bring to boil until skins are soft and tender. 4 Continue as above from stage 4.   Notes Yield 2 – 2 1/2 lbs.   It keeps well for a year (and possibly more) when stored in a cool dry place unitl opened and then in the fridge.

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Date Scones

Dates are an unusual addition to scones, but they are superb served warm with loads of butter. Ingredients 500g/1lb 2oz plain flour 85g/3oz sugar 30g/1oz baking powder 85g/3oz diced unsalted butter at room temperature 2 large beaten eggs about 225ml/8fl oz milk 110g/4oz dates chopped into smallish pieces   Method 1 Sieve the flour and baking powder into a large mixing bowl. 2 Add the butter. 3 Rub in the butter with the finger tips until the mixture resembles breadcrumbs. 4 Add the sugar and dates. 5 Mix together well. 6 Make a well in the centre. 7 Add all of the beaten egg. 8 Mix in the egg with the fingers. 9 Add sufficient milk to form a moist and soft but not a sticky dough. 10 Turn the dough out on to a floured work surface. 11 Pat out to a round 1inch/2cm thick at least with the palm of your hand. 12 Dip a 5cm/2in cutter into flour and shake off the excess. 13 Stamp out as many rounds as possible. 14 Place the scones onto a baking sheet upside down. 15 Lightly knead together the rest of the dough. 16 Repeat stages 11 to 15 to use all the dough up. 17 Brush the tops of the scones with a little milk or egg wash. 18 Bake at 210 degrees centigrade/gas mark 7 for 12-15 minutes until well risen and golden. 19 Cool on a wire cooling rack for a couple of minutes on the tin. 20 Remove the scones off the baking tin and transfer directly onto the wire cooling rack.   Makes 8 to 12 scones   Notes These scones can be frozen successfully for a couple of months at -18 degrees centigrade.

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