Embracing the Christmas Spirit

Seeing as Sunday is Stir-Up Sunday, when Christmas puddings, cakes etc were traditionally made, I’ve decided I’m allowed to now embrace the festive season. So for that reason I’m sitting here on my own at 11pm on a Friday night listening to Christmas songs with a small sherry. Nothing but glamour here, let me tell you.

Although saying that, Oscar and I made our mincemeat about 10 days ago as I wanted it to mature before I started using it on 1st December in all sorts of festive goodies. I made 4 jam jars worth, 3 of which have already been passed on to family, so I know I’ll have to make some more soon. I’m not making a Christmas pudding this year as I made one last year which was never eaten. Christmas last year was a bit of a disaster as remember those storms we had on 23rd Dec? Well they knocked my mums power out till Boxing Day, so we didn’t know till Xmas morning where we were actually going to be spending Christmas day. Luckily my gran’s power came back on on Xmas Eve so my poor gran ended up cooking 2 lots of Xmas dinner and we ate Xmas pud (that my aunt made) at midnight. Saying that, I’ve still got a Heston wotsit Xmas pud in the cupboard from last year, the one with the hidden orange in that everyone was going mental over. Or maybe just the people who shop in Waitrose.

In honour of Stir-up Sunday, I thought I would share some pictures of our mincemeat making and the original recipe, courtesy of the BBC website.

Ingredients

  • 225g/8oz vegetarian suet

  • 225g/8oz Bramley apples, peeled, cored and chopped

  • 125g/4oz candied peel, chopped (I only used 3 ozs as I used dried mixed fruit which had peel in it)

  • 225g/8oz sultanas

  • 225g/8oz raisins

  • 225g/8oz currants (Rather than using seperate fruits I used about 700/800g dried mixed fruit)

  • 175g/6oz demerara sugar

  • 1 tsp mixed spice

  • 1 orange, zest and juice

  • 60ml/2fl oz brandy (I used sherry instead)

Preparation method

  1. Mix all the ingredients together.
  2. Pack into sterilised jars and seal.
  3. Store in a cool dark place until you want to use it.

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Are you getting into the festive spirit yet? I refuse to put my tree up till at least 1st December though, before that is just far too early.