Recipe Display

• 125g currants


• 125g raisins


• 125g sultanas


• 50g candied peel, chopped


• OR: 500g mixed fruit (with peel)


• 50g unsweetened cooking dates, chopped (optional)


• 50g natural glace cherries, sliced


• 50g flaked almonds


• half a tsp each ground ginger, grated nutmeg and cinnamon or mixed spice (I use a little more!),


• 1 ripe banana, mashed


• 4 tbsp brandy, whisky or rum


• 375g shortcrust pastry (or pastry made from 250g flour and 125g fat)

1. Mix all the ingredients except the pastry in a large bowl.


2. Thinly roll out the pastry, cut out rounds to fit your pie tins.


3. Fill each with a good spoonful of mincemeat, cover with a smaller pastry disc, (or cut star shapes) ,and prick.


4. Preheat the oven to 220C/425F/gas mark 7


5. Bake the pies for about 10 minutes.


6. Eat warm, sprinkled with icing sugar if liked.