The magic of the Christmas/holiday season seems elusive to me this year, but there's one traditional treat that I will not go without. That is homemade Christmas Fruit Mince Pies, with its filling of fragrant spices and a rich and fruity filling.
What makes this treat even more special is the occasional addition of a tot of brandy, if you like to add to the flavour, and turn it into a subtle tipsy filling.
Note - the brandy of course is optional.
There are two steps to this delicious and special teatime or coffee treat - the filling has to be prepared a couple of months before, or if you've left it too late, like me, at least a couple of weeks before the finale.
The second and final bake-off is the pastry-making when dusty clouds of flour can be seen over the worktop, on the floor, all over the baker, and anyone else who ventures into the kitchen.
This filling traditionally is made with the addition of lard, which does not appeal to me AT ALL!
I use Butter, and this year cooked the filling longer till it was almost like a jam/jelly, and had almost reached a setting point. Traditionalist may not agree with my method, but this is what I am doing this year, a slight twist on the filling I've made in the past.
I have to mention that I'm a real nit-picker when it comes to food, and baking, and even more so with pastries.
The filling has to be perfect, if it's too runny it will spoil the pastry, which has to be crispy, light and crumbly.
Stodgy pastry gets the trashcan-treatment from me, I hate wastage, but spoiling pastry like that is pure sacrilege, and something I cannot stomach!
Apologies for the long lecture, but if you want to make near-perfect Christmas Mince Pies, take note from an old gal who's been baking these for yonks.
So, let's roll up our sleeves, gather our ingredients and get the Christmas Mince Pie bake-off on the road by making this spicy tipsy filling in preparation for the final Bake-off!
Tipsy Fruity Mince Filling
The Recipe adjust to your own taste/ availability of ingredients
- 500 gram Raisins or a blend of Raisins, Sultanas, Cranberries, Mixed Citrus Peel
Note, I only used Raisins, and it still tastes fabulous! - 5ml each ground Cinnamon, Ginger, and Mixed Spice
- 1 Cinnamon stick
- Rind and Juice of 1 Orange and 1 Lemon
- 1 Granny Smith Apple - diced
- 125 gram Butter - cut into cubes
- 100ml Brandy - The alcohol will evaporate during the boiling process
- 400ml Brown Sugar
- 125ml Water
Note - extra 100ml Brandy for pouring on top of the filling afterwards.
Everything goes into a deep pot, and placed on a low to medium heat.
Stir till the sugar has melted, and bring to a soft boil
Stir every so often, and boil till the mixture is no longer runny. It needs to be thick and almost sets like a jam when tested by placing a teaspoon of filling in the fridge.
Spoon into sterilized bottles, pour a little brandy on top before sealing.
Give the filling a second tot of brandy at least a week before baking, seal again and store in refrigerator.
Place in refrigerator a couple of days before the final bake-off.
Fragrant lucsious tipsy Christmas Fruit Mince filling, ready to be enfolded in a flaky short-pastry made with butter.
So, all foodies of the BeeHive, I hope to see you at the grand Christmas Mince Pie Finale. Until then, happy baking, shopping? and may your Christmas holidays be filled with many special moments!
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