Hettie's Mincemeat

Hettie's Mincemeat

Hettie Potter’s Suet-Free Mincemeat

Where has the year gone? It feels like only yesterday that we were making up a batch of mincemeat to sit and mature ready to be used for Christmas 2016 and, before we knew it, here we are again!

Well, before we start using our now matured jars of yumminess, we've decided to get next years batch out the way. Once again we've opted for the Nigella Lawson's 'suet-free' version from her book 'How To Be A Domestic Goddess', via the rather splendid Meanderings Through My Cookbook blog.

Our 2015 batch saw us using almonds, hazelnuts and port as our choice of flavours but, this year we've strayed into northern Europe for a little Germanic inspiration. With some Kirsch left over from our Black Forest Cake we decided this would make a great twist instead of the more common port/brandy. We went heavy on the cherries, swapping glace and some of the dried fruit for semi-dried cherries (sweet and sour!). And, as for the nuts, we sought inspiration of the 'Mr Kipling' kind and went for just almonds. After all, who doesn't love a Cherry Bakewell?

Into the cupboard they go for their year's slumber.  Now, I wonder what will inspire us next year?

Just Pudding It Out There...

Just Pudding It Out There...

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