Tag Archives: mincemeat

Christmas Cakes and Puddings- Let me do the hard work for you!

Hand Painted Christmas Cake

“Happy Christmas”

Today is traditionally stir up Sunday, when the Christmas Pudding is traditionally made. When all the family get together to mix the ingredients and make the pudding.  Although this tradition has died out, I still like to make my Christmas Puddings in advance.

Monday 16th November 055

Hand painted Cake with a halo of mincepie cupcakes

Recently at my “Christmas Prep Part 1” course, I went through making a Christmas pudding.  It’s a matter of being organised, having a good scales, and a little alcohol to start the process.   We don’t drink spirits in this house very much, (except the odd mojito in the summer!).  So I lavish it lovingly in my cakes and puddings. And continue to lavish it lovingly on them until the cakes get iced. This year I am also making Christmas Broken Biscuit Cakes, for those who want a Christmas Cake to cut, but not a fruit cake.

Monday 16th November 090

Chirstmas Broken Biscuit Cake

If you would like to order any of the below listed products, contact me by email or mobile (0879295673).  Delivery is free within the Waterford area.  


6″ Hand painted luxury Fruit Cake 30.00
8″ Hand painted luxury Fruit Cake 40.00
10″ Hand painted luxury Fruit Cake 80.00
6″ Chocolate Broken Biscuit Cake 30.00
8″ Chocolate Broken Biscuit Cake 60.00

Mince Pies

6 7.50
12 12.00
24 20.00
Mincemeat (no suet) (per 1lb jar) 3.50

Christmas Themed Cupcakes

12 15.00
24 20.00

Christmas Puddings





Chocolate Mince Pies- Why Not??

I like mince pies.  Alot. Too much actually so I’d better dust off the running shoes. I posted this picture of my mince pies on facebook the other night and I got a few requests for the recipe.

I use a pastry that has ground almonds in it as I think it makes it a bit shorter in texture.

My sweet mincemeat recipe I make in bulk, then mix the grated chocolate through it before I assemble the pies.

I got the punch for the top from a great little site called “Not on the High Street” as recommended by my good twitter friend @babaduck.

Pastry: enough for 24 mincepies

275g plain flour

25g ground almonds

175g butter, chilled and cut into cubes

85g caster sugar

1 egg yolk

3 tablespoons of chilled milk

zest of 1 orange


Mix the dry ingredients (flour, almonds, sugar), rub in the butter, mix in the zest, then add the egg and enough milk until is just coming together.  I actually use my mixer for this pastry, once you don’t overmix it’s fine.

Pat it into a round and wrap in greaseproof paper, NOT  clingfilm, and leave to chill in the fridge.


3 cooking apples, roasted whole for 30mins at 180Oc then the flesh removed into a bowl.

75g fresh cranberries

100g each of sultanas, raisins and currants

2 tablespoon each of dark and light brown sugar

1 teaspoon each of ground nutmeg, cinnamon, and mixed spice

zest and juice of 2 lemons and oranges

5 tablespoons of rum or brandy or whiskey or whatever takes your fancy!

50g grated dark chocolate

To Serve: Some freshly whipped organic cream


Place the cranberries in a saucepan with the juice of the lemons and oranges, heat gently until the skins burst.  Tip into the bowl with the apple flesh.

Add all the other ingredients and mix well.  This is best bottled and left for a number of weeks but I have used it immediately too.

For this recipe, I add 50g of grated dark chocolate to enough mincemeat to make 24 mincepies.

To Assemble:

Pre-heat the oven to 200OC.

Grease and flour the tin.

I roll out a little pastry at a time on a floured surface, to approx 5mm thick.  I also regularly flour the cutter so it doesn’t stick.

Only a bare teaspoon of sweet mincemeat is required in each.

I chill the tin of prepared mincepies for 10mins prior to cooking.

Cook for 10mins or until slightly brown. Leave in the tin for 5  ins then cool until required.

I serve with freshly whipped cream that I add a little orange essence too.

Better put the kettle on….

Mince pies ready for the oven

Tea and mince pies, does it get any better?