I made my mincemeat this year according to Delia’s recipe, adapted to local circumstances (mine included chopped dried figs and apricots, and dried cranberries, as well as glacé cherries, raisins and sultanas). I used most of the first jar to make some common-or-garden mince pies, but was not satisfied with the results, so I hunted around for alternatives. Here are three other ways of using mincemeat.
1. The simplest: mincemeat palmiers
Buy a block of ready-made puff pastry and roll it out thinly into an oblong. Spread thinly all over with mincemeat, then starting from a short side, roll up the pastry like a Swiss roll. Cut into slices about 2 cm thick, and lay them on a non-stick baking tray (or a tray lined with silicone/baking parchment). Put in the fridge for half an hour or so.
Preheat the oven to 200C. Put the tray in and cook for about 10 minutes, till the pastry is golden. Remove and cool to lukewarm before sprinkling with icing sugar and serving. This is a great and easy alternative to conventional mince pies.
2. Classic and luxurious: almond paste mince pies
I used this recipe; I don’t know why it’s called “almond paste” because there are no almonds in it, only almond essence. I was very pleased with these; the pastry was crisp and golden, and the “almond” paste makes for a lighter topping than pastry. Delicious. I didn’t have a piping bag so I just rolled the paste into small balls, flattened them and placed them on top of the mincemeat. So they looked a lot less elegant, but still tasted good. If, or rather when, I make these again, I’ll substitute ground almonds for some of the flour in the paste though!
3. Comfort food: Eliza Acton’s mincemeat pudding
I loved this; it was my favourite of the three, although it’s a pudding rather than a teatime treat. I’d happily eat it instead of Christmas pudding. It’s basically bread and butter pudding with mincemeat in it. I found the recipe in Elizabeth David’s Christmas; the original is from Eliza Acton‘s Modern Cookery, and is labelled “Author’s Receipt”.
Eliza Acton’s mincemeat pudding
About 4-5 slices of brioche, milk loaf or, at a pinch, white bread
300 ml milk
150 ml single cream
60 g sugar
Spread the slices of brioche thinly with mincemeat. Layer them in a deep, round baking dish (I used a souffle dish about 15 cm in diameter).
Whisk together the eggs, milk, cream, sugar, and a pinch of salt. Pour carefully over the brioche and leave to stand for an hour. Then preheat the oven to 150C and bake for 45 minutes, until it is just set. Serve at once (although I will happily eat the leftovers cold).