With the advent of December I wanted to bake something festive. Normally in December I do like to bake a lot using Mincemeat.
Don't be confused by mincemeat I don't mean hamburger. Mincemeat instead is a delicious combination of chopped dried fruits, apple, spirits, spice and suet, or butter (if you cannot get suet.) I love the stuff and use it a lot all through the year, but most especially in December.
One way that I enjoy using it is in these Mincemeat Buns. In the UK, they often call small cakes, or cupcakes . . . buns. This is Mary Berry's recipe.
I adapted it from one I found in her Complete Cookbook. I cut the recipe in half because the original recipe made 32 buns. I did not want that many. I also adapted it to use both North American and British/European measures.
Generally speaking each year I will make my own Mincemeat using this recipe. It is Delia Smith's. I have also made my own using this recipe for Brandied Mincemeat, which comes from Nigel Slater.
Failing having my own I buy it. This is the type I buy here in Canada and it is available in the baking section of most of the major grocery shops here in Canada. In the US you can find it on Amazon.
But really it is very easy to make your own and I can promise you that you will use it all up! I have an abundance of recipes for just that purpose here in my kitchen.
There are these delightful little spicy cakes to begin with, but that's not all. A few other recipes which you might enjoy are Apple and Mincemeat Pudding ( a delicious dessert!!), Christmas Morning Breakfast Buns (like cinnamon rolls but with a mincemeat filling.)
Then there is Festive Apple Dumplings with spiced Creme Anglaise, Marzipan and Mincemeat Tea Loaf, and then of course mince pies.
This is just the tip of the iceberg when it comes to recipes on the blog which use mincemeat! Yes, I do love the stuff!
I started using the Advent Calendar my friend Diana sent me this morning and I wanted a sweet treat to go along with my cup of tea. It was a nice Gingerbread infusion today.
I remembered seeing these buns in Mary's cookbook and decided that today was the day I was going to finally baking them!
One thing I noticed in the UK was that people didn't let not having a muffin tin stop them from making bakes like this. They just drop the batter into paper cups and bake away.
The cakes are not quite as tall this way, but they do hold their shape as you can see from the photograph of the two buns on my tea plate below. I cooked half of them in my six cup muffin tin and half in just papers with excellent results.
WHAT YOU NEED TO MAKE MINCEMEAT BUNS
Simple ingredients put together in the most delicious way.
- prepared mincemeat
- dried currents
- butter, softened (just use at room temperature)
- sugar (use finely granulated or castor sugar)
- free range egg
- self rising flour (I tell you how to easily make your own in the notes)
That is it. Six simple ingredients! No fuss no muss!
HOW TO MAKE MINCEMEAT BUNS
As always, Mary's recipe is pretty fool proof. You would expect nothing less from the doyenne of British baking!!
The GBBO just has not been the same for me since she left. I know many agree with me. I tried watching the Canadian version of the same last night and it didn't do it for me either. I need Mary Berry for full satisfaction!
I just trust her. She is nice and she knows her apples from her oranges.
You will need to either butter a 12 hole muffin tin really well for these, or use 12 paper cases. I used half and half so I could see how they worked either way.
They worked well both ways just so you know!
For these Mary employs the all-in-one method. That is simply bunging all of the ingredients in a bowl and whisking them together with an electric whisk until they are perfectly blended.
Nothing could be easier. I put the butter in first, then the sugar, flour, egg, mincemeat and currants and then just beat it all together. You can scrape the sides of the bowl down once or twice with a spatula just to be sure everything is in there.
And that's it, just divide the batter between your muffin/bun tin holes or paper cases and pop into the oven to bake. 25 to 30 minutes.
Try not to drool at the smells that will start emanating from your oven! These quite simply smell gorgeous!
They are done when they are golden brown and a the tops spring back when lightly touched. It may or may not take a tiny bit longer than the time suggested in the recipe. Test to be sure.
A toothpick inserted in the center also comes out clean. Pop them onto a wire rack to cool completely before dusting with some icing sugar to serve and enjoy!
These are so simple and yet so pretty. I dusted them with some icing sugar because I think, especially during the holidays, a little bit of icing sugar dresses most sweet things up perfectly!
Oh, I am missing my Christmas decorations from the UK. I try not to think about them, but I can't help it really. I suppose in time I will build things up again. Fingers crossed.
Don't let my lack of festive decor put you off from baking these fabulous cakes. Just don't. You will be missing out on something really tasty if you do.
Mincemeat Buns For an ‘elevenses’ treat or after-school snack, these buns are a delicious alternative to mince-pies but still pack a festive punch.
I expect I shall bake these several times in the coming weeks. Yes, they are that good! I also have it on good authority that they taste awfully nice with a healthy dollop of Brandy sauce on top.
Mary Berry's Mincemeat Buns
Yield: 12
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
These little cakes are delicious. Moist, fruity and nicely spiced! Quick and easy to make as well!
Ingredients
- 6 ounces (170g) prepared mincemeat
- 3/4 cup (4 ounces) dried currants
- 1 large free range egg
- 1/3 cup + 1 TBS (75g) finely granulated sugar (castor sugar)
- 1/3 cup (75g) butter at room temperature
- 1 cup - 1 TBS (125g) self raising flour (see notes)
Instructions
- Preheat the oven to 325*F/160*C/gas mark 3. Have ready 12 paper cases or a 12 cup muffin tin. (you don't need to put the cases in a tin, they will cook properly just as is if you place them on a baking sheet.) If using a tin, butter it well.
- Combine all of the ingredients in a bowl and beat together for 2 minutes until light, fluffy and well combined.
- Divide equally amongst your muffin cups/paper cases.
- Bake for 25 to 30 minutes until golden brown and springy to the touch. Transfer to a wire rack and allow to cool completely.
- These are very pretty served dusted with icing sugar.
Notes:
You can easily make your own self rising flour. For each cup of flour, measure out 1 cup and add 1 1/2 tsp baking powder and a pinch of salt. Whisk well together. I make mine 3 to 4 cups at a time so I have it ready to use whenever I need it.
One of my favorite things to eat is anything with a Tex Mex flair to it. I love those flavors and will try to enjoy them whenever I can!
These Shredded Beef Enchiladas are filled with lovely flavors, and are a real family favorite. With only six ingredients and using up leftover roast beef, they are a budget favorite in my home and have been for a very long time.
Today I have small batched the recipe to feed only 2 people, but of course if you want to feed more you can double or triple the recipe!
I was so lucky this past weekend to have had my middle son, his wife and his middle son over for a few days visiting from PEI.
They had to take my grandson to the children's hospital in Halifax for some tests and so thought they would take advantage of this and spend a few days with me prior to the testing.
I was able to see my son and his oldest boy last year at this time right after I had gotten out of quarantine, so it was really nice to see him again, plus my daughter in law and of course another grandson!
I cooked us a nice Pot Roast Supper on Sunday. My grandson helped. I have been dreaming of being able to cook with my grandsons for years and years.
All my dreams are now coming true a little bit at a time! Yay!!
I ended up with a quantity of leftover beef to use up and so today I decided to make a small batch of my beef enchilada recipe, using some of the roast beef. I hate waste. This is a fabulously tasty way to repurpose it!
When my children were growing up, every holiday meal was followed by Turkey Enchiladas. And gladly so. I think my children still make them at home now!
I love enchiladas in any way shape or form. Leftover roast beef can sometimes be a bit blah if you just slice it and serve it again like that, but throw it into a casserole or a dish like this and you have some very tasty leftovers!
WHAT YOU NEED TO MAKE SHREDDED BEEF ENCHILADAS
As I said only six simple ingredients needed! These are usually things I have in my store cupboard anyways!
- leftover cooked roast beef
- thawed sweet corn niblets (you can also use tinned)
- green chilis (when I can I buy whole jalapeno chilies, roast them, and then trim, deseed and freeze them individually. Very easy to take out and chop up while still frozen)
- red enchilada sauce
- grated cheese (I used a Mexican mix)
- small flour tortillas (6-inches round)
You can make your own enchilada sauce to use in these. I usually do. You can find a recipe for that here.
It is actually very easy to make and tastes so delicious when compared to the store bought type. I make double the quantity sometimes and then freeze it so that I have it ready on top to use for dishes like this one.
Simply thaw out and use as per your requirement! Easy peasy and oh so tasty!!
HOW TO MAKE SHREDDED BEEF ENCHILADAS
Nothing could be simpler or quicker to make. That's why these make a great weeknight supper when we may be pressed for time to spend in cooking.
You begin by shredding your beef. I like to cut it into thick slices and then I shred it with my fingers. I am not a huge fan of long shreds. Maybe that is because my teeth are getting old, but shorter shreds are what I like most.
The shredded beef then gets mixed in a bowl with the green chilis and corn, as well as a small quantity of red enchilada sauce to bind everything together. You can leave the corn out if you want, but it adds some nice fiber to the dish and a bit of colour.
Spoon some enchilada sauce into the bottom of a buttered casserole dish. Not a lot, just enough to give you a thin layer on the base of your dish.
You only need four tortillas to feed two people. Spoon a quarter of the beef filling down the center of each tortilla, sprinkle on a bit of cheese, and then roll them tightly up to enclose everything.
Place them, seam side down, next to each other in your baking dish, then spoon the remainder of the sauce over top of them. I smooth it over to completely cover with the back of a spoon. Works a charm.
You then scatter the remainder of the cheese evenly over top and bake them in a moderate oven. It doesn't take long.
You only want them heated through, the sauce bubbling and the cheese completely melted. Oh boy, do they smell good when they are baking. That smell just gets my tastebuds to tingling!
These are delicious served with a nice cooling dollop of sour cream on top. Sometimes I also like to sprinkle on chopped green onions/scallions or even chopped black olives.
I didn't have either of those things in the house today and to be honest my sour cream was almost out of date, so its a good thing I used it! I had a nice salad on the side.
My, but these are some good, with just the right amount of spice. I don't like things too overly spicy and these are perfect in every way!
Rich, cheesy, flavor-filled, a bit crunchy from the corn, a bit spicy from the chilies, and that cool and creamy sour cream on top, just right! I could almost eat the whole thing all by myself, but I won't.
I will freeze one serving to take out sometime when I am lacking in inspiration and want something quick and easy to eat. To freeze just place into an air tight freezer container. Alternately you can wrap in plastic cling film and aluminum foil. They will keep for several months.
Just remove them from the freeze and pop into the fridge to thaw over night or from early in the day. They reheat very easily in the microwave. You can also keep the leftovers refrigerated for a few days (but no longer I wouldn't think.)
Anyways, the next time you have some leftover roast beef that you want to repurpose in a most delicious way, this could be just the recipe you are looking for!
Shredded Beef Enchiladas
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These delicious enchiladas use only six ingredients and are a fabulous way to use up leftover roast beef, be it pot roast or whatever. They are quick and easy to make as well! Small batched for the smaller family, simply double or triple the ingredients to feed more.
Ingredients
- 1 1/2 cup (226g) shredded cooked roast beef
- 1 medium jalapeno green chili, roasted and chopped
- 1/2 cup (80g) frozen corn, thawed
- 1 1/4 cups (300ml) enchilada sauce
- 1 1/4 cups (about 110g) grated Mexican cheese blend
- 4 small wheat tortillas (6-inch)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. (Mine was 7 inches square.)
- Spoon a couple TBS of the enchilada sauce in the bottom of the dish.
- Mix the chopped beef, 1/4 cup (60ml) of the enchilada sauce, the corn and the chopped green chili together in a bowl. Scoop 1/4 of the filling onto the center of each of the tortillas. Top each with about 2 TBS of the cheese and roll each up, Place into the baking dish next to each other, seam side down.
- Spoon the remaining enchilada sauce over top and spread it over to cover the enchiladas completely. Sprinkle the remainder of the cheese over all.
- Bake in the preheated oven for 20 to 25 minutes, until the cheese has melted and the sauce is bubbling away. Serve hot with your favorite accompaniments. (I like sour cream and spring onions)
I am really excited to be able to announce that I have a new baking book coming out at the end of December! Its filled with lots of lovely British Baking Recipes, all pretty popular bakes. You can check out more about it by clicking here. Pinch me, I'm dreaming!
One thing I have always loved to do, since my children were growing up, is to bake special goodies during the Christmas Season. Some for my family of course and the others to gift to friends.
Generally speaking I will start in early December, baking a variety of goods and freezing them for the holidays in air tight containers. (Note- anything with a glaze or frosting, don't glaze or frost until you get them ready to serve/gift.)
I always try to save containers for gifting throughout the year as well. (And yes, I HAVE already eaten a small tin of butter cookies myself. I am bad.)
I love this time of year when people are so loving and giving, with the spirit of the season. I was so blessed the other day. I received a package from my friend Diana. In it was this lovely Advent Calendar. I can't wait to start using it!
There was also a cookbook, but I didn't get a photograph of that! Thank you so much Diana! You made me smile and will be making me smile all through December!
These Raspberry Thumbprint Shortbread Cookies are perfect for gifting and for enjoying with a nice hot cup of tea. They also look very festive with their ruby red centers!
It was such a gloomy day today, I have to apologize for the photos. They are not up to my usual standard, unfortunately. I can see that is going to be a problem here, but I will cope.
I wanted to bake a surprise gift for my son and his wife to take back to PEI when they leave tomorrow. Today was the perfect day to do that as they are in Halifax at the IWK with their son.
They live with my daughter-in-law's parents and I thought it would be nice to send them a gift for the holidays. In the spirit of giving and with love for all of the special care they give to my grandsons.
I did small-batch the original recipe, which you will find on a blog called Cooking Classy. The full batch makes 36 cookies.
This smaller version makes only 18. Oh my but they are lovely and buttery short textured. Yes, I did indulge in one. I mean, how can anyone resist!
WHAT YOU NEED TO MAKE RASPBERRY THUMBPRINT COOKIES
Nothing too out of the ordinary.
- all purpose plain flour
- salt
- butter (I always use salted.)
- granulated white sugar
- almond extract
- seedless raspberry jam
- icing sugar
- water
You can see these are perfect sized little bites of Christmas Cookie bliss! Each one only about 2 to 3 bites.
Prepare yourself to fall in love!
HOW TO MAKE RASPBERRY THUMBPRINT SHORTBREAD COOKIES
These are relatively simple to make with no extraordinary equipment or skills needed. In fact you could get the children to help you roll the dough into balls.
You begin by making the shortbread dough. You will need to beat the sugar and cold butter together. I thought this was a bit unusual. And at first you don't think it is going to pull together because the butter is so cold, but persevere, it will eventually be right and creamed without being overly soft.
Once you have done that you can beat in the almond extract and then start beating in the flour. It too will look like its never going to come together.
At first it appears very dry and crumbly and you think to yourself, this is never going to work, but then, as if by magic, it does and you have a nice malleable dough.
You need to divide the dough into 15 walnut sized (1-inch) balls. You can do this between the palms of your hands.
Place them onto a paper lined baking sheet.
Place the balls, leaving a space in between each on the baking sheet. Then either using your thumb or the back of a measuring spoon make a slight hollow in the center of each.
I use the back of a measuring spoon because it is easy and they all end up the same shape and depth, etc. Continuity, perfection. Yes, I am a bit ocd.
Once you have done that, drop 1/2 tsp of seedless raspberry jam into the center of each and then pop the whole tray into the refrigerator to chill for about fifteen minutes.
While they are chilling you can preheat your oven. Once that's done, just pop them into the oven and bake for 15 to 18 minutes.
You don't want them to color at all. They should be pale golden brown on the bottoms, that's it!
Leave them on the baking sheet to cool for about 10 minutes, then remove to a wire rack to cool completely. Once they are completely cold you can glaze them.
Glazing is easy. Just whisk the glaze ingredients together to get a stiff yet drizzable mixture and pop it into a small zip lock baggie. Snip off a small corner and then drizzle the frosting in a pretty pattern over top of the cookies. Easy peasy.
And that's it! You have a beautiful cookie which is perfect for enjoying with the family or gifting out. You decide which you want to do.
They would look like pretty little jewels on a cookie tray for the holidays for sure, and I can tell you that they go very well wit a nice hot cuppa! Share a little love or enjoy them yourself. Its all good!
Raspberry Thumbprint Shortbread Cookies (small batch)
Yield: 18 cookies
Prep time: 14 MinCook time: 18 Mininactive time: 15 MinTotal time: 47 Min
These have a beautiful short texture accentuated with a sweet dab of jam in the middle. They make perfect gifts for family, friends, and neighbors. Or you can always treat yourself!
Ingredients
For the cookies:
- 1 cup +1 TBS (150g)all purpose plain flour
- pinch salt
- 1/3 cup (70g) granulated sugar
- 1/2 cup (120g) butter, cold and cut into largish bits
- 1/4 tsp pure almond extract
- seedless raspberry jam
For the glaze:
- 1/2 cup (65g) icing sugar, sifted
- drop of almond extract
- 1 - 2 tsp water
Instructions
- Line a baking sheet with some baking parchment paper. Set aside.
- Using an electric mixer beat the cold butter and sugar together until combined. (This will take a few minutes due to the coldness of the butter, that's okay.) Beat in the almond extract
- Beat in the flour and salt. It may look like it is never going to come together, appearing very dry and crumbly, but persevere. It will come together perfectly.
- Divide and shape into 1 inch round balls. Place onto the baking sheet, leaving a bit of space in between each.
- Use your thumb or the back of a small measuring spoon to make an indentation in each. Spoon about 1/2 tsp of jam into each indentation. Place in the refrigerator to chill for 15 minutes.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Bake the cookies for 14 to 18 minutes. They should be pale golden brown on the bottoms only. Leave to cool on the baking sheet for about 10 minutes before scooping off onto a wire rack to cool completely.
- Whisk all of the icing ingredients together to make a stiff-ish glaze. Pop into a little zip lock bag, snip off a tiny bit of one corner and then pipe the glaze onto the cookies.
- Allow them to set before storing in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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