This traditional recipe is simple, straight-forward and only takes minutes to make. Bake the mincemeat pies in traditionally shaped pastry cups for the festive season.
• 225g of suet
• 225g of Bramley apples, peeled, cored & chopped
• 125g of candied peel, chopped
• 225g of sultanas
• 225g of raisins
• 225g of currants
• 175g of demerara sugar
• 1 tsp of mixed spice
• 1 orange, zest & juice
• 60ml of brandy
1. Mix all the ingredients together.
2. Pack into sterilised jars and seal.
3. Store in a cool place.
Enjoy your ‘ mincemeat ‘ pies. Best eaten hot straight from the oven.
Written and read by John Edwin Skelton.