Well I certainly have been busy this week. I started off first making my mince meat it had to be left soaking for twelve hours and then cooked slowly in the simmering oven of the aga for 5 hours. The recipe it self is sugar free which is why it is cooked to help it preserving quality I will give you the recipe in case any one would like to try and make it if you don't have an aga then I would suggest cooking it in a warm oven for 5 hours it really is worth the effort, especially if you are a diabetic.
1 lb cooking apples peeled cored and coarsely grated
8 oz suet
12 oz raisins
12 oz sultanas
12 oz currants
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2 oz slivered almonds ( I used ground almonds )
4 tsp mixed spice
1 tsp ground Cinnamon
1 tsp nut meg
6 tbsp of brandy ( I have used sherry before )
Mix together all ingredients except the brandy. Leave in a cool placed covered for 12 hours.Stir well and put the covered pan or bowl into the simmering oven with the shelf on the floor of the oven for 5. Set aside to cool then mix in the brandy and fill up your sterilised jars.Enjoy!!!!!!!!!!!!!!!!!!!
Obviously I have had to make mince pies to test the results and all went well.
After that I made my Christmas cake that is cooked in the simmering oven for 12 hours I will be soaking that each week with a little drop of brandy from now until Christmas.
Just bought back some lovely apples from a friend of ours today. These apples are eating and cooking apples so I have cooked 4 and am going to make an apple pie for this afternoon. The breads already rising as I type so will make the pastry while the bread is cooking.
Will sign off now and go back into the kitchen I think my breaks over. If anyone does try the mince meat I hope you enjoy it as much as we do.