Mince meat pie
From: Mrs. Rundle’s Modern
Domestic Cookery (1851) (source: BBC)
Mince meat:
450g/1lb sirloin steak, finely chopped
450g/1lb suet, grated
4 large apples, peeled, core removed, flesh chopped
1.35kg/3lb currants
½ small loaf day-old bread, grated
Freshly grated nutmeg, to taste
Ground cinnamon, to taste
Ground cloves, to taste
Ground ginger, to taste
Salt and freshly ground black pepper
450g/1lb sugar
2 lemons, zest and juice
3 large oranges, juice only
Candied peel, diced (optional)
250ml/9fl oz brandy
250ml/9fl oz ruby port
450g/1lb suet, grated
4 large apples, peeled, core removed, flesh chopped
1.35kg/3lb currants
½ small loaf day-old bread, grated
Freshly grated nutmeg, to taste
Ground cinnamon, to taste
Ground cloves, to taste
Ground ginger, to taste
Salt and freshly ground black pepper
450g/1lb sugar
2 lemons, zest and juice
3 large oranges, juice only
Candied peel, diced (optional)
250ml/9fl oz brandy
250ml/9fl oz ruby port
Short crust pastry:
225g/8oz flour, plus extra for dusting
115g/4oz butter or margarine, cut into cubes
Water, as necessary
4-6 tsp milk
1 tsp sugar
115g/4oz butter or margarine, cut into cubes
Water, as necessary
4-6 tsp milk
1 tsp sugar
This recipe makes 8-10
meal-sized mince pies
Step 1: Prepare the mincemeat:
Preheat the oven to 200C/400F/Gas 6.
For the mincemeat, mix all of the mincemeat ingredients together
in a large bowl, using your hands, until well combined.
Transfer the mixture to a saucepan and heat over a very low heat
for 3-5 hours, stirring occasionally, or until it has reduced to a thick, dark
paste.
Step 2: Make the Shortcrust Pastry
Meanwhile, for the shortcrust pastry, sift the flour into a
large mixing bowl. Add the butter or margarine cubes, then rub them into the
flour using your fingertips until the mixture resembles fine breadcrumbs.
Gradually add the water, a tablespoon at a time, stirring well
until the mixture comes together as a stiff dough.
Step 3: Fill the mince pies
Turn out the pastry onto a lightly floured work surface and
knead well until smooth and elastic.
Roll out the pastry onto a lightly floured work surface to a
1cm/½in thickness. Using an upturned bowl, cut eight discs from the pastry.
Reserve the remaining pastry.
Place a coffee mug into the centre of each pastry disc and draw
the sides of the pastry up against the mug, overlapping the edges, to form
free-standing pastry cases.
Divide the mincemeat evenly among the pastry cases.
Step 4: Add lids to the mince pies
Roll out the remaining pastry onto a lightly floured work
surface. Using the same mug as before, cut eight discs from the pastry to
create four 'lids'.
Place one pastry 'lid' on top of each pie, tucking the edges
into the pastry case. Pinch the pastry together well to prevent the filling
from leaking out during baking. Using a sharp knife, cut a cross into the top
of each pastry lid to allow the steam to escape.
In a bowl, mix together the milk and sugar until the sugar has
dissolved. Brush the top of each pie with this mixture.
Step 5: Place into the oven
Place the mince pies onto a baking tray. Bake in the oven for 20
minutes, or until the pastry is crisp and golden-brown.
Remove the mince pies from the oven and cool on a wire rack.
Sugar Plums
Source: BBC
Sugar (approx 1kg/2lb 2oz)
1 jar whole plums (preserved in syrup)
1 jar whole plums (preserved in syrup)
Recipe
In Victorian times, the sugar plums would have been left to dry
out on a hot range for 1-2 days. In modern kitchens, the sugar plums will need
to be heated in a very low oven for several hours.
Step 1: Roll plums in sugar
Pour the sugar into a bowl. Shake off any excess syrup from the
plums. Roll each plum in the sugar until completely coated.
Place each sugar-coated plum onto a baking tray and set aside
for 30 minutes, then re-roll the plums in the sugar.
Step 2: Put coated plums in the oven
Transfer the sugar-coated plums to the oven, set to its lowest
setting. Heat gently for several hours, until the juice has seeped out of the
plums
Coat the plums in sugar again, then place the coated plums onto
a clean baking tray and repeat the drying process again.
Step 3: Repeat the coating process
Repeat the re-coating and drying process a further 3-4 times,
over a period of several days, until the plums have completely dried out and
the sugar coating is crisp.
As the plums dry, the juices will seep out, so they will need to
be re-coated in sugar and transferred to a clean baking tray every 1-2 hours.)
Christmas Pudding: (source: BBC)
450g/1lb shredded beef suet
225g/8oz flour
225g/8oz breadcrumbs
225g/8oz sugar
450g/1lb raisins
450g/1lb currants
large pinch freshly grated nutmeg, or to taste
2 tsp mixed spice
115g/4oz candied peel, chopped
pinch salt
1 lemon, rind only
8 free-range eggs, beaten
300ml/10½fl oz brandy
225g/8oz flour
225g/8oz breadcrumbs
225g/8oz sugar
450g/1lb raisins
450g/1lb currants
large pinch freshly grated nutmeg, or to taste
2 tsp mixed spice
115g/4oz candied peel, chopped
pinch salt
1 lemon, rind only
8 free-range eggs, beaten
300ml/10½fl oz brandy
Recipe
Serves: 6-8 people
For this recipe you will need a large piece of thin, unbleached
cotton or calico (or a tea-towel).
Step 1: Mix ingredients together
Mix together all of the ingredients in a large mixing bowl until
thoroughly combined.
Step 2: Place mixture onto floured cloth
Dampen the cloth in water, squeezing out any excess. Spread the
cotton out onto a work surface and rub a handful of flour over it (this seals
the cloth).
Place the floured cloth into a large bowl, so that the cloth
lines the bowl and any excess hangs over the edges. Transfer the pudding
mixture to the bowl and use the bowl and the cloth to mould the pudding into a
sphere. Bring the edges of the cloth tightly together so that the pudding is
wrapped inside it, then tie the top of the cloth together tightly with string,
to seal.
Step 3: Boil the pudding
Place the wrapped pudding into a large pot of boiling water and
cover with a lid. Boil for 5-6 hours, adding more water during cooking, as
necessary, if the water level gets too low - the water should cover the pudding
at all times.
Alternatively, cook the pudding in a pressure cooker for about
one hour (or according to manufacturer's instructions).
A pudding this size will need to be cooked in a pan large enough
to hold a minimum of six litres of water, plus the pudding. Otherwise the
pudding can be divided into two smaller puddings and cooked separately for 4-6
hours each, or until cooked through.
When the pudding is cooked, remove and pat it dry with kitchen
paper, then hang in a cool, dark place for as long as possible, ideally several
days (it will keep for up to three months).
Step 4: Steam the pudding when ready to eat
When the pudding is required, prepare a steamer. Add the wrapped
pudding to the steaming pan, cover with a lid and steam for two hours. Remove
from the pan and unwrap
To serve, place the pudding onto a serving plate, douse it in
brandy, and set the alcohol alight.
Allow the flames to flare up and die down before serving (keep
the flames well away from your eyes and face). Serve with custard, whipped
cream or brandy butter.
NESTLÉ® TOLL HOUSE® Caramel Filled DelightFulls™
Chocolate Chip Cookies
Total Time:
25 min
Prep:
15 min
Cook:
10 min
Yield:4 Dozen Cookies
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls Caramel Filled Morsels
1 cup chopped nuts*
Directions
PREHEAT oven to 375°F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls Caramel Filled Morsels
1 cup chopped nuts*
Directions
PREHEAT oven to 375°F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.