I left Cindy inside so that I could photograph the house from across the road. She was not happy about it.
I thought that I would re-run this post again as it is my favourite recipe for mince pies.
I am not a professional cook. It’s not even really a hobby. The main time of the year that I bake is at Christmas because I love all the traditional British Christmas goodies and I get more pleasure out of making them than buying them as it brings back pleasant memories of past Christmases that I’ve shared with my family.
I love mince pies and look forward to having them every Christmas. The shops usually start selling them months before Christmas but I like to make my own. I do remember mum teaching me to make these when I was in my early teens and I took charge of making them for our family when I was about fifteen. I don’t think I have ever missed a year. I’ve experimented with various recipes. I used to make them with sweet short crust pastry but I’ve never been a very good pastry cook. When I was first married mum gave me the first Margaret Fulton Cookbook and in it was a recipe for mince pies made with biscuit pastry. I liked it so much I have been using it ever since. Every year my battered old book comes out and I make two dozen mince pies which is enough for Hubby and me and for my sister to have a batch as well. They can be frozen if you want to make them ahead of Christmas.
- 6 ounces (yes this is an old recipe) of butter. I sometimes use cooking margarine instead.
- 2 ounces (1/3rd cup) castor sugar
- 1 egg
- 10 ounces (2 1/2 cups) plain flour
- 1/2 teaspoon baking powder To my horror when I came to make these this morning I found I had no baking powder so as hubby was unavailable to go to the shop I substituted bi-carbonate of soda. Baking powder is basically bi-carb (baking soda) with some other salts in it so it will work the same way.
- 1 jar fruit mince. (The book has a recipe for home-made fruit mince but I’m too lazy to make it.)
- icing sugar
- Cream butter and sugar well
- Add the egg and beat well
- Sift flour with baking powder and stir into the mixture.
If you are lucky enough to have a food processor or mixer with a dough hook go ahead and use them. I don’t have either so I mix with my old Sunbeam hand mixer which I remember getting for my mum when I was about thirteen. There is a story to that but I’ll save it for another day. I mix the flour in with a knife and then with my fingers. This may be why I don’t make pastry too often. Still I’m better off than my grandmother. She did all her mixing with a wooden spoon or a fork. This Fork.
After mixing the pastry you knead it lightly on a floured board. At this point Margaret Fulton says chill the pastry for one hour but I have to admit I skip this step. I used to do it but I found the pastry even harder to handle chilled so now I just get on with it. I should mention that Margaret Fulton is an Australian and the recipes in the book are probably designed for Australian conditions so maybe if you are in a cool climate the chilling is not so essential. As I said, I’m not a chef. So chill or don’t chill as you please. If my dough is crumbly I sometimes add a tablespoon of cold water to the mixture too. I didn’t today though.
Roll out your pastry thinly and cut rounds to fit your patty pans. If you don’t have biscuit cutters a small glass is fine for this. Cut the same number of smaller circles for the tops. I digress from Margaret here and cut all mine the same size.
- Place your larger rounds, or just half of them if you made them all the same size, in greased patty tins and moisten the edges with beaten egg.
- Fill each pie with 1 heaped teaspoon of fruit mince. I like the English-made Robertson’s Fruit Mince best. I’ve tried other brands but you can’t beat this one in my opinion. One jar of it will make 15-20 pies, that’s what the jar says and it is true. Of course if you don’t like them really fruity it will go a lot further.
- Make a small slit in each pastry top or cut centre with a small star-shaped cutter and put into place on top of the fruit mince. Press edges together to seal the pastry.
- Brush with beaten egg to glaze.
Cook in a moderate oven, 350 Fahrenheit. I do them at about 175 Celsius for 20-25 minutes or until pale golden brown. Remove from the oven and dust with icing sugar. Depending on how thinly you roll your pastry and the size of your patty tins you should get between 12-20 mince pies from this mixture. I tend to roll mine quite thick and I still usually get about 15.
Don’t forget to make a wish when you eat your first one for the year. We did a lot of wishing on things in our family.
More Mince Pies
- Mince Pies (bakingsane.wordpress.com)
- Christmas Mince Pies (bacailwithlove.wordpress.com)
- Christmas Fruit Mince Tarts (monsieurwag.com)
- Sweet pastry Mince Pies and Jam Tarts (journeytobeautifulliving.wordpress.com)
- Chef Dale’s Christmas fruit mince mini tart (blogs.abc.net.au)
Here is another post from 2014 when I shared some favourite Christmas recipes. I thought that I would share them all again this year for those that may not have seen them last time around. White Christmas is a great no-cook recipe.
Unlike the previous recipes in my Christmas Cooking series of posts White Christmas is a relatively new thing to me. I had never heard of it until I was well into my forties. It has become a firm favourite though and I sometimes make it to give as gifts to friends as well as for the Christmas goodie basket I give my sister. It is very easy to make and doesn’t take long. In fact it’s so easy you could hardly even call it cooking.
I have two recipes for it to share with you. One is made with copha and the other with white chocolate.
Go on, you have still got time to make some before Christmas.
Recipe One: submitted by austhome on www.allrecipes.com.au
- 3 cups Rice Bubbles
- 1 cup dried mixed fruit
- 1 cup desiccated coconut
- 1 cup dry powdered milk
- 3/4 cup of sifted icing sugar
- 225 grams copha
- drop of vanilla essence
Preparation:10min › Cook:10min › Ready in:20min
- Put 3 cups of rice bubbles, 1 cup of mixed fruit, desiccated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl.
- Melt copha in saucepan. Add copha to dry ingredients in bowl and mix well.
- Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.
It doesn’t get any easier than that!
Recipe Two: White Christmas with white chocolate
Sadly I didn’t make a note of who came up with this recipe but it came from the internet, either from allrecipes.com.au or a similar site. It is delicious and my favourite of the two.
- 375 grams white chocolate melts
- 1/2 cup cream
- 1 cup dried mixed fruit
- 1 cup rice bubbles
- 1 cup desiccated coconut
- 1/2 cup dry powdered milk – skim or full cream as you prefer
- 1/4 cup halved glace cherries (optional).
- Melt the chocolate in a heat proof bowl over a pot of simmering water, don’t let the base of the bowl touch the water.
- Boil the cream in a small saucepan
- Mix the dried fruit, rice bubbles, coconut and milk powder into the melted chocolate.
- Stir in the cream and cherries and mix together carefully until well combined.
- Press into the tin and allow to set at room temperature (should take about an hour).
Cut into small squares with a knife dipped in boiling water.
This can be stored in an airtight container in the fridge.
I’m dreaming of more White Christmas:
- White Christmas – gluten-free & super simple to make! (de-briefme.com)
- Christmas Cooking For Kids (mademan.com)
- Christmas Crackles (smallthings101.com)
This is my favourite Christmas Cake recipe. I love rich fruit cake so I will probably make one this year. I’m not so good at cake decorating so I usually top mine with nuts but it is a very good cake to ice and decorate not just for Christmas but would probably work nicely as a wedding cake too as it keeps well.
This rich fruit cake is very easy to make and although I like to make it ahead you don’t really have to. It’s just as nice if you make it the night before Christmas, but do allow sufficient time for baking. I first found it in the Australian Women’s Weekly (published monthly) of November 2006 and I have been using it ever since. The measurements are in metric and I have included a couple of conversion charts as links for readers overseas.
Night Before Quick Mix Christmas Cake
The mixture will make either:
- one large cake in a 22cm round or 19cm square deep cake tin
- two smaller ones in either a 17cm round or 15cm square tins
- four small cakes in 12.5cm round or 9.5 cm square tins
- 475 gram jar of fruit mince
- 750 grams dried mixed fruit
- 125 ml/ 1/2 cup sweet sherry
- 250 grams butter/cooking margarine, melted and cooled
- 200 grams/ 1 cup firmly packed dark brown sugar
- 4 eggs beaten lightly
- 300 grams/2 cups plain flour
- 150 grams/ 1 cup self-raising flour
- 2 teaspoons mixed spice
- blanched whole almonds, pecans, Macadamia and walnuts to decorate
Note: If you don’t have sherry you can use brandy or rum or for a non alcoholic cake use 2 tablespoons of brandy or run essence combined with 1/3 cup of orange juice.
Read the instructions before you go any further. One or two of these things need to cool before you can use them and planning ahead saves time. Melt the butter and heat the fruit first. While you are waiting for them to cool you can prepare the baking tin as follows:
Line the tin with two layers of brown paper and two layers of baking paper. Extend the paper 5cm above the top of the tin. I have never seen brown paper being sold by the roll around here so getting brown paper is a bit of a problem. Usually my hoarding instinct saves me and if I get anything wrapped in brown paper during the course of the year I save it. A couple of years ago I was volunteering at our local radio station and one of the sponsors sent round some goods to be used as raffle prizes in brown paper bags. After the bags were no longer needed I asked if I could have them so I have a good supply of brown paper for the next couple of years. If you really can’t get any brown paper just use extra baking paper instead.
Preheat the oven to 140 degrees Celsius or if you have a fan forced oven 120 Celsius is fine.
Combine the dried fruit, fruit mince and sherry in a large microwave safe bowl and heat it, covered, on HIGH (100%) for 4 minutes, stirring once. Cool, uncovered, for half an hour.
Stir in the cooled, melted butter and sugar until combined. By the way if you don’t have dark brown sugar I’ve done it with light and it turns out fine.
Stir in the eggs and the sifted dry ingredients.
Spread mixture into the cake tin and smooth the top.
In my recipe you can then decorate the top with nuts before putting it into the oven. If you prefer not to have nuts skip this step and you can ice the cake later.
This may vary according to your oven of course.
- For 1 large cake 3 1/2 – 4 hours
- For 2 medium-sized cakes 2 – 2 1/2 hours
- For 4 small cakes 1 3/4 – 2 hours
Remove cake from the oven and brush it with more sherry. Cover the hot cake with foil and wrap it in a large towel. Leave it to cool in the tin overnight.
- http://www.sciencemadesimple.net/conversions.html – convert metric to Imperial or US.
- Delia’s Classic Christmas Cake (acookbookcollection.wordpress.com)
- Christmas Cake Wrapping (allaboutgiftbaskets.wordpress.com)
- It’s beginning to look a lot like Christmas (or, how not to make a Christmas Cake) (mummetamorphosis.wordpress.com)
- Last Chance Foods: Getting a Start on Christmas Cake (wnyc.org)
Since my pergola was finished at the end of the autumn I have been looking around for some garden furniture. Eventually I would like a dining table and chairs but most sets that I’ve seen have large tables and six or more chairs. I don’t need that many and I don’t want the whole space taken up with furniture. I decided to buy what is known as a “Jack and Jill” chair, two timber chairs with a small table between them. That will be fine for my needs for now.
After a lot of hunting around and comparing prices I decided that I’d get the best deal online so I ordered them and a week later they were delivered to my local post office where a friend collected them for me. As I expected the chairs were a flat pack and had to be put together.
I was relieved to see that an Allen key or hex key to use its other name was all that was required in the way of tools. When I worked for the railways one of my jobs was to replace damaged seats on the suburban rail cars so although I’m not the most handy person I did learn how to use an Allen key. I was less happy that the instructions were in the form of a diagram. I am happier when instruction sheets include step by step written instructions as well as pictures. However, as these things are often written in “Chinglish” they are not always helpful anyway although they can be an entertaining read.
The weather was very bad and I didn’t want to drag all the heavy pieces out to the shed so construction took place mainly in the kitchen and finally in the sun room. I started as I always do by identifying all the pieces and found that I was one bolt short but as the instructions were not entirely clear about where it was supposed to go I decided to go ahead and start anyway hoping it would become clearer whether it was a vital part later.
The first part went together without any trouble, the hardest part being getting the seat back at the right angle.
When I came to the second half I struck a few problems. It was not clear to me which way round the seat back had to go, they had little metal plaques on them and I couldn’t decide if these were meant to be at the back or the front. In the end I decided that I didn’t care as long as they fit into the correct slots and now have one facing the front and one the back. Well I never said I was Scott Cam. When I came to attach the table I discovered that I had put the wrong piece on one of the chairs, two of them had little holes for the bolts for the table but it was very hard to see this on the diagram. Luckily it is not hard to undo bolts with an Allen key as long as you have not over tightened them. I could have got mad at this point but I didn’t, I decided to leave it for the day and come back fresh to finish it. Once I attached the table I discovered what the smallest bolts were for and then realised that although it was not shown on the diagram they were also supposed to be used on the inside of the seat back, except of course that I was one short. I went back and redid the seat backs and despite being a bolt short it seemed good and sturdy and took my weight when I sat in it.
As it had stopped raining by this time I dragged the whole thing outside and into the pergola and here is the result.
Not bad if I do say so myself.