Christmas is only 5 days away and I’m still not feeling even the slightest bit Christmassy yet – I rarely do anymore. Christmas is definitely a holiday for the kids rather than us older folk. So instead, I focus on the food and I celebrate each year by making my favourite Christmas recipes that I have created and re-created over the years and this mince pie filling is definitely my favourite and most used Christmas recipe.December always seems to go by so fast too and I always end up in a tizz as the days rapidly progress, which means I never get to share as many Christmas recipes on the blog as I had initially planned.
I’m never very organised over the Christmas period either and I’m that typical person who leaves Christmas shopping until the very last minute, which always results in a ton of stress and wondering whether everything will arrive on time.
When it comes to preparing my mince pie filling, however, I’m always organised and I tend to start it during November. I then store the filling in my fridge until I’m ready to make my annual mince pies.
Then when my batch of mince pies are baked, Christmas can finally start for me and I always tend to enjoy them that little bit more when they are warmed, topped with coconut cream and a dash of cinnamon.
Christmas films are of course necessary too, for complete fulfilment and even though the magic and excitement of my childhood Christmas’ have past, these slow lived, cozy Christmas’ are one’s of my future; complete with traditions that will likely continue for years to come. And that for me is Christmas now and an enjoyable one, nonetheless.
- Homemade Pastry
- 2 Large Bramley Apples
- 100g Sultanas
- 100g Pitted Dates
- 50g Walnuts (unsalted)
- 50g Hazelnuts (unsalted)
- 50g Cashews (unsalted)
- 50g Flaked Almonds
- 50g Desiccated Coconut
- 80ml Brandy
- Juice of 1.5 Lemon
- Juice of 2 Oranges
- 50g Caster Sugar
- 70g Molasses
- 2 Tsp Mixed Spice
- 1.5 Tsp Ground Ginger
- 2 Tsp Cinnamon
- 1 Tsp Fennel Seeds
- 1/4 Tsp Ground Cloves
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Sea Salt
Peel, core and chop the apples into small chunks, and add them to a large mixing bowl.
Roughly chop up all of the nuts and toss them into the mixing bowl, as well as all of the other ingredients too – minus the fennel.
Add the fennel seeds to a pestle and mortar; grind them until you can smell the aniseed scent and toss them into the bowl.
Lastly, pour in the brandy and stir all of the ingredients together. Leave the mince pie filling in your fridge for 1-2 weeks.
This mince pie filling can be used straight away, but I find leaving it stand for a few weeks prior, helps encourage more flavour and depth.
– I also have a few more Christmas recipes, from previous years in the archives. Just look them up under ‘Christmas’ in the recipe index.
© The Hungry Welsh Girl 2017
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.