Mincemeat Truffles

Very easy to make but rather sticky!!

Mincemeat Truffles

Makes: 30
Takes: 15 minutes + chilling time

Ingredients

300g white chocolate
4 tbsp double cream
3 tbsp mincemeat

Method

1. Melt together 200g of the chocolate with the cream then stir in the mincemeat till the suet has melted.
2. Line a baking tin with cling film and pour in the chocolate mixture then chill for an hour.
3. Grate the remaining chocolate. Divide the chilled mixture into 30 pieces, shape into balls and roll in the grated chocolate.
4. Chill for 1 hour until firm.

I recommend just grating a bit of chocolate at a time as you probably won't need all of it - and then you get to eat the leftover piece :-)

Mince pies

This is my new favourite way to make mince pies. You can top each pie with pastry if you prefer, though of course you will need more pastry in that case. When topping with pastry I usually cut out star shapes with a cookie cutter and pop a star on each pie rather than cutting circles to completely cover the mincemeat, but again, go with your own preference. Or give this recipe a try instead!

Mince pies

Makes: 24 pies
Takes: 20 minutes + 20 minutes cooking time

Ingredients

500g packet shortcrust pastry (or make your own if you must)
About 1 lb mincemeat (shop-bought, or see recipe here)
4 oz caster sugar
4 oz butter or margarine
2 eggs
1 tbsp milk
1 tsp vanilla essence
4 oz self-raising flour

Method

1. Roll out the pastry to about 3mm thick and cut rounds with a cookie cutter or large glass. Use to line the holes in a cupcake tin.
2. Spoon one teaspoonful of mincemeat into each pastry case then set the tray aside.
3. Make the sponge topping: cream together the sugar and butter then beat in the eggs. Add the milk and vanilla, then sift in the flour and mix well.
4. Spoon one teaspoonful of sponge mixture onto each pie, smoothing over to cover the mincemeat.
5. Bake for about 20 minutes, till the sponge is golden and well-risen. Cool in the tin for 5 minutes then transfer to a wire rack till cold.

Delicious eaten warm or cold, with cream, brandy butter or custard or just as they are! They freeze well too.

Mincemeat

I have to be careful with mincemeat because of my nut allergy, so I make my own to be certain it's safe to eat. I think this version tastes nicer, anyway - it's not quite so rich and sickly sweet as the shop-bought varieties!

Mincemeat

Makes: Lots - about 9lb! You might want to try using just a third of each ingredient unless you're catering for a large number of people!
Takes: 15-20 minutes

Ingredients

2 lb cooking apples
12 oz carrots
8 oz mixed peel
1 1/2 lb currants
1 1/2 lb sultanas
12 oz shredded suet (vegetable suet if you want vegetarian mincemeat)
1 1/2 lb soft brown sugar
1 1/2 tsp ground mixed spice
1 tsp nutmeg
1/4 pint brandy (or apple juice if you prefer)

Method

1. Peel, core and grate the apple - a food processor with grater blade is best for this step. Peel and grate the carrots, again using a food processor if you have one.
2. Put all the ingredients except the brandy (or apple juice) into a LARGE bowl, mix well, cover, and leave for 24 hours.
3. Add the brandy, mix again, and pack into sterilised jars.

Make lots of mince pies! Also good in mincemeat cake, mincemeat crumble slices or mincemeat truffles - look out for those recipes soon.

Chocolate Treats

These measurements are quite vague, but that's just to give you flexibility.... For info, I used about 250g of each variety of chocolate and made about 30 of these treats each time. These look great, taste great, and are easy to make. Ideal for a handmade gift.

Chocolate Treats

Makes: Depends on how much chocolate you use

Takes: 10-15 minutes

Ingredients

Chocolate (milk, plain or white)

Toppings - raisins, chopped cranberries, chopped crystallised ginger, chopped nuts, tiny sweets - use your imagination!

Method

• Melt the chocolate, either in a bowl over simmering water or in short bursts in the microwave.
• Drop teaspoonfuls onto non-stick baking parchment.
• Sprinkle over your chosen topping and leave to set.

It's that easy :-) Store in an airtight container in a cool place - will keep for several weeks so can be made in advance for Christmas presents.

Recommended combinations: plain chocolate and ginger, milk chocolate and raisins, white chocolate and cranberries.