For tarts, pies, cookies, etc.
(This recipe uses gram measurements. Use an online calculator for American measurements.)
This recipe won 1st prize at the Royal Melbourne show in Australia twice.
250 gm suet
375 gm raisins
375 gm currants
125 gm sultanas
125 gm mixed peel (if you need a recipe for candied citrus peel, let me know. using commercial peel is nasty)
750 gm cooking apples (peeled and cored before weighing. I use Northern Spy)
250 gm marmalade (again, homemade is best)
1 lemon (zest and juice)
250 gm brown sugar
1/2 tsp mixed spice (60% coriander, 30% cinnamon, 5% nutmeg, 5% ginger and clove)
1/4 tsp ground ginger
150 ml brandy
Mince suet and set aside. Mince dried fruits then apples, grating the apples works well. Combine all ingredients and mix well. Store in jars until required. Keeps pretty much indefinitely if you keep it in the fridge. Makes a copious amount, so you might want to halve the recipe.
I love mince pie and always used to have it with Dad, but since he died, no one will eat it with me.
T
(11/24/04)
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