Our online store is now re-stocked most days with a limited selection of 16kg sacks and some home baking flour multipacks (1kg x 6 or 1.5kg x 5). If items state “out of stock” they cannot be purchased. We don’t have a waiting list and we’re sorry, but we cannot confirm which flour varieties will be available when. Please check back on the website for availability. There is not a set time of day when our online shop will be re-stocked. Orders are strictly one 16kg sack or multipack per product, per person. Please do not contact us until you’ve read this link to our COVID19 Q&AS. We are a small team and every communication we answer takes us away from precious time running the mill. We aim to dispatch within 7 working days however, please allow up to 21 working days for the delivery of your order. Thank you for your support and understanding.
Fruity and moist with a rich spicy taste but not cloyingly sweet.
1. Put all the ingredients into a large mixing bowl and mix thoroughly. Cover tightly and leave to stand in a cool spot for a day to allow the flavours to infuse and blend. Stir from time to time.
2. Give the mincemeat a good mix then spoon into sterilised jars and cover with sterilised lids. Store in the fridge or a cold spot for a couple of weeks at least for the mincemeat to mature. Before using stir well. Always store opened jars in the fridge and use within 4 days.
Makes about 1.35kg
225g good quality currants
225g large good quality raisins
85g chopped mixed peel
3 lumps or pieces stem ginger in syrup, drained
1/2 Bramley apple ( about 100g) peeled, cored and grated
100g vegetarian suet
30g chopped almonds
30g chopped walnuts
The grated rind and juice each 1/2 unwaxed lemon and orange
175g soft dark muscovado sugar
1/2 teaspoon each ground cinnamon, grated nutmeg, ground mixed spice
150ml ginger wine or brandy