Our Christmas table always displays a mixture of Portuguese and British delights. Mince Pies are traditionally eaten in England and these are sweet pies filled with a mixture of dried fruits and spices called “mincemeat” maturated in Brandy for a couple of weeks prior to use. Mincemeat can be stored in sterilised jars for up to 3 months in a cool, dark place. Recipe adapted from Good Housekeeping magazine “Christmas Collection 2019”. Mincemeat 170 ml dry cider 50 g dark brown sugar 2 Bramley apples peeled and chopped into small cubes 2 tsp cinnamon 2 tsp all spice 500 g dried mixed fruit (sultanas, raisins, cranberries) 50 g pine nuts…
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Five-Spice Bundt Cake
This five-spice bundt cake is moist, velvety-like and a finger-licking treat due to the addition of black treacle. It goes so well with caramel on top. This will definitely impress your guests and it looks wonderful on your Christmas table. Recipe adapted from Nigella Lawson “Simply Nigella”. Cake 60 ml sunflower oil 60 ml olive oil 100 g dark brown sugar 300 g black treacle 250 ml dry cider 3 large free range eggs 1 tsp fresh ginger peeled and grated 300 g plain flour 1 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp freshly grated nutmeg 2 tsp Chinese five-spice 1 tsp cinnamon Caramel 75 g unsalted…
