Do you have leftover Christmas Mincemeat from making a batch of tarts? Or did you just grab a jar of Anatoth’s Berry Christmas Mincemeat this week on special?
Either way, if your favourite thing about Christmas food is the Mincemeat Tarts then you will love this delicious way of using up that leftover mincemeat (or opening that new jar when you feel the need to have a Christmas food memory 🙂
I use a basic muffin recipe switching out the vanilla essence for a rum, whisky or brandy essence. Here it is below for you to try.
- 1 3/4 cup self-raising flour
- 3/4 cup castor sugar
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon rum, whisky or brandy essence – you choose
- 1/2 cup Christmas Mincemeat
Measure the first three ingredients into a large bowl.
In another bowl whisk up the eggs, sour cream, milk and essence until smooth.
Add the liquids to the dry ingredients and mix together. Half fill 12 muffin pans with the mixture. Use a wet teaspoon to make a small indent on the top of each, and put 1-2 teaspoon of mincemeat in. Cover each with a spoonful of the remaining mixture to cover the mincemeat.
Bake at 200°C for about 12-15 minutes or until golden brown. The centres should spring back when pressed.
Serve warm with a coffee!
* delicious with fresh berries and ice cream or with a dollop of whipped cream too!
½ cup sultanas
½ cup currants
½ cup finely chopped dates
½ cup finely chopped prunes
½ cup chopped walnuts
¼ cup mixed peel (or if you can’t find this, substitute with equal amounts coarsely grated lemon and orange rind)
½ cup finely chopped dried apricots
1 Grannysmith (green) apple, peeled and grated
1 tspn finely grated orange rind
¼ cup honey
2 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon ground nutmeg
⅓ cup Grand Mariner/brandy/citrus flavoured liquor
1. In a large bowl, mix together all of the fruit mince ingredients, making sure everything is coated in the liquid. For a finer fruit mince, you can lightly pulse together in a food processor.
2. Store in an airtight container in a cool dry area for at least 3 days and up to 1 year, making sure to stir every week that you don’t use it.
Happy baking xx