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We have limited flours available on our online shop, restocked most days. If items say ‘out of stock’, they cannot be purchased and unfortunately we don’t have a waiting list. Orders are limited to 1 x 16kg sack or home baking flour multi pack variety, per person. Please don’t contact us until you’ve read our COVID19 Q&ASWe aim to dispatch in 7 working days and you'll receive tracking from DHL once dispatched. Thank you for your support and understanding.

for when you have less time to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.

Homemade Mincemeat

Fruity and moist with a rich spicy taste but not cloyingly sweet.

Preparation method

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.

what you will need

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

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