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Try mincemeat slices and share your recipes



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Well Mrs Patmore would be proud of me – even dewy eyed – as I get the mincemeat mix ready now  to enjoy later. I may not have the residents of Downton to feed although it sometimes seems like it.

I chose the simplest of Beryl’s six mincemeat recipes just substituting vegetarian suet so that it  can be enjoyed by all the family and is equally acceptable if I decide to give some away as a gift.

It makes about 3. 5Kilo (8lb) of mincemeat and I aim to allow it to mature for at least two weeks – even if my aunt suggests two months! and it can store for months.

Beryl  also has a recipe for immediate use.



910g (2lb) apples, peeled, cored and chopped, 450g (1lb) vegetarian or meat suet, 910g (2lb) dark brown sugar, 450g (1lb) each of raisins, sultanas and currants, 225g (1/2 lb) finely chopped candied peel, 113g (1/4lb) balanced chopped almonds, 28g (1oz ) mixed spice, brandy to moisten.

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Chop all ingredients, mix well and pack into large sterilized jars  .

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There are plenty of other uses for mincemeat in addition to regular mince pies

 If you have other ideas please add them in the comments box to share with others

Large or small open mincemeat open of lattice topped flans.

Eccles cakes.

Add a layer to apple when knocking up an apple strudel

Use in filo pastry layers to make individual parcels

Possibly best of all are mincemeat slices


Base – 225g (1/2lb)  shortcrust pastry

Filling -450g (1 lb) mincemeat

For the topping – 113g (1/4lb) margarine, 113g (1/4lb) rolled oats,225g (1/2lb) flour, 84g (3oz) soft brown sugar.

To make the topping melt the margarine in a pan and stir in the sugar to dissolve. Remove from heat and mix in the flour and and oats.

Roll out pastry and finely line a 8inch  square or equivalent sized baking tin and blind bake for 15 mins (reg 5) Allow to cool.

Spread the mincemeat over the top and follow with the topping mix , pressing it down with the back of a spoon. Put it back in  the oven to cook for 20-25 mins (reg 6)

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Remove from oven and allow to cool and then cut into sixteen squares. Wait until they are absolutely cold before removing them from the baking tin.

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The family say they are rather like the slices they sell in Pret a Manger.


Pippa 1          Pret 1

But they say better  mine are better because they  have more mincemeat and the  Pret version topping has too much sugar

Pippa 2          Pret 1

And of course mine is  homemade.

Pippa 3           Pret 1


One comment

  1. Homemade Mixed Peel

    1 grapefruit
    2 oranges
    2 lemons
    (or citrus combo of your choosing)
    1 1/2 cups sugar

    Peel citrus fruit, including as much of the pith as possible. Slice peels into approximately 1/4-inch pieces.

    Place prepared citrus peel in a sauce pan and just cover with water. Bring to a boil and simmer for ten minutes. Drain and repeat, this time reserving 1/2 cup of the simmering liquid before draining.

    Return boiled peel, 1/2 cup reserved liquid, 1/2 cup fresh water, and 1 cup sugar to sauce pan and stir to dissolve sugar while bringing to a boil. Remove from heat, cover, and let sit overnight (mine sat about 18 hours). The following day, add an additional 1/2 cup sugar and bring to a boil. Simmer for 15 minutes and then drain citrus peel thoroughly.

    Line a baking sheet with parchment and spread out peel pieces to dry, tossing occasionally to prevent clumping. When peels are no longer wet (probably another 24 hours), place in a container with a tight-fitting lid

    Comment by lesley gunn on November 17, 2014 at 6:41 pm



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