Luxury mincemeat from Billington's
Makes: 2 x 490ml jars
Sponsored
Luxury mincemeat from Billington's
Make a batch of this delicious mincemeat - perfect for homemade mince pies
Makes: 2 x 490ml jars
See more recipes
Benjamina Ebuehi
Benjamina is a baker, food stylist and recipe writer who is known for appearing on The Great British Bake Off in 2016. In 2019, she released a cookbook called ‘The New Way to Cake’
See more of Benjamina Ebuehi’s recipes
Ingredients
- 250g Bramley apples, peeled, cored, and coarsely grated
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1½ tsp mixed spice
- 115g each sultanas, raisins and currants
- 115g vegetable suet
- 115g cut mixed peel
- 150g Billington’s molasses sugar
- zest and juice of 2 medium orang
- 3 tbsp brandy, or orange juice (if you want a non-alcoholic version)
Step by step
- Combine all the mincemeat ingredients, except the brandy, in a large ovenproof mixing bowl. Cover and leave to soak and mature for at least 2 hours, or overnight, if you have time.
- Preheat the oven to 110°C, fan 90°C, gas 1⁄4. Cover the mixing bowl with foil, and put in the preheated oven for 3 hours, stirring it a couple of times while it cooks. Remove from the oven and leave to cool.
- As the mincemeat begins to cool, gently stir it, breaking up any fat on the surface. When almost cold, pour in the brandy or orange juice and mix well to incorporate it thoroughly.
- If storing the mincemeat to use later, then you need to put it in sterilised jars. To sterilise the jars; heat the oven to 150°C, fan 130°C, gas 2. Wash the jars with hot, soapy water, then rinse. Arrange the jars so they are upright on an oven tray, and heat in the oven for 20 minutes, then they are ready for filling.
