Posts Tagged: mincemeat

Dec 10

Crimbo crumble


A classic crumble is a necessity at this time of year and can normally be whipped up with a few storecupboard essentials. You’d be hard pushed not to find at least the majority of these ingredients in your kitchen over the Christmas period – spices, cranberries and dried fruits.

The other great thing about these crowd-pleasing puds is that they are a doddle to make – ideal for a Christmas dinner party. A crumble is always greeted with murmurs of approval – a nostalgic, warming, comforting pudding that cries out for teeth-chattering ice cream.

This recipe comes from Roast in Borough Market, one of my regular haunts; it’s a rare occasion I have room left for pud but last time I just managed to squeeze in a few spoonfuls of this delicious, Christmassy crumble.

Click here for the recipe for mulled spices, bramley apple, sultana and cranberry crumble

Dec 10

Perfect pastry



If you’ve followed this blog from day one you may well remember my abject fear or all things pastry. Pastry and I don’t, let’s say, get along too well. My mother would tell me I had hot hands, but I’m pretty sure I don’t – to the point where I’ve even run my hands under the cold tap to get them cool. But the other night something bizarre happened.I got out flour, butter, water and salt and put them together in a bowl. I mixed then, gently, with a knife and then with my hand. I kneaded it ever so slightly before chilling it in the fridge.

Then I began the rolling process – this is rough puff and thus requires the roll, fold, fold, fold, chill and repeat process. It was with some surprise that it all came together, it stretched, didn’t crack and was, well, rather good, if I do say so myself.

Then – mincemeat turnovers. I rolled the pastry into squares, filled them with homemade mincemeat mixed with a little clementine zest and toasted flaked almonds and then folded them over and crimped the edge.

They were brushed with a little egg yolk, then a good sprinkle of demerera sugar before baking in a hot oven until golden. A perfect Christmas pudding, with a spoonful of thick, luscious clotted cream.

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