20 December 2013


I've wanted to make a real mincemeat, and then Dan Lepard, the fantastic baker and food writer at the Guardian, posted a recipe.

Here's the boozy mix of currants, sultanas, prunes, raisins, apples and spices — it sat for a month, being mixed once and topped with booze a hanfdul of times (I used, at varying times, bourbon, brandy, or rum).

Here it is mixed again and topped off with a bit of rum, in my favorite crust (Tartine's recipe).

 Topped with lattice...

And completed.

 And voilĂ !