tag:blogger.com,1999:blog-7100882347408067241.post4234819155118368963..comments2024-03-28T20:37:29.571+00:00Comments on The English Kitchen: Mince Pie MuffinsMarie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7100882347408067241.post-10161357167153312192018-12-02T07:23:17.675+00:002018-12-02T07:23:17.675+00:00I am not sure what you mean by complicated Jo? xoI am not sure what you mean by complicated Jo? xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-26406507604792550352018-12-01T19:00:56.514+00:002018-12-01T19:00:56.514+00:00How delightful, Marie, but rather complicated. You...How delightful, Marie, but rather complicated. Your recipe is very similar to my Epiphany Pudding I made up decades ago, but using bread cubes instead of a cake mix. The recipe, both yours and mine, make up a decadent dessert to end the Christmas season on Twelfth Night. Johttps://www.blogger.com/profile/10703744007789158830noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-41494777134854501112016-01-03T11:02:26.874+00:002016-01-03T11:02:26.874+00:00I do make it from scratch and here is the recipe: ...I do make it from scratch and here is the recipe: <br /><br />*Homemade Mincemeat*<br />Makes approximately 1 pound<br />(enough for approximately 3 dozen mince pies)<br /><br />A delicious blend of dried fruit, nuts, spices, brown sugar and brandy. (I use apple juice)<br /><br />150g of currants(1 cup)<br />125g of raisins (3/4 cup packed)<br />25g of blanched almonds, finely chopped (1/3 cup)<br />1 knob of preserved stem ginger, finely chopped<br />1 eating apple, peeled and grated<br />50g of shredded beef or vegetable suet (1/2 cup)<br />1/4 tsp ground cinnamon<br />1/4 tsp ground nutmeg<br />pinch of ground cloves<br />the finely grated zest and juice of one lemon<br />2 TBs brandy<br />1 TBS dark muscovado sugar<br /><br />Combine all the ingredients in a bowl and set aside for at least 12 hours to macerate. Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-63924531281503250652016-01-02T15:50:17.651+00:002016-01-02T15:50:17.651+00:00Today i learned about "mincemeat" existe...Today i learned about "mincemeat" existence. Fruits, spices and beef: sounds pretty unusual but tempting. Mrs Marie, did you ever cook that thing from scratch? Will you post a recipe maybe?Anonymoushttps://www.blogger.com/profile/13572459580571583077noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-90064537916490879572015-12-24T17:23:43.181+00:002015-12-24T17:23:43.181+00:00Wonderful new twist to using mincemeat. Well done...Wonderful new twist to using mincemeat. Well done.Patriciahttps://www.blogger.com/profile/17755015307252355196noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-4672079712980024842015-12-24T13:54:25.055+00:002015-12-24T13:54:25.055+00:00They must be good!They must be good!La Table De Nanahttps://www.blogger.com/profile/04358539954508050792noreply@blogger.com