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Tom’s Classic Mince Meat Recipe



200g dark brown unrefined sugar

200g sultanas

200g raisins

100g currants

130g candied peel

40g flaked almonds

1 rounded teaspoon mixed spice

1 rounded teaspoon of cinnamon (fresh if possible)

1 level teaspoon of nutmeg (fresh grated if possible)

300g grated bramley apple

150g atora suet

4 tablespoon dark rum


Mix dry fruit & spices thoroughly in a large bowl.

Add grated apple & suet and mix well. Next add the rum and mix very well.

Put mixture in sterlised  kilner jars, smooth top & place grease proof circular paper shaped to fit the top of the jar. Seal lid down and keep on a cool cupboard.

If you wish you may use other chopped nuts instead of almond. You can also 150g of chopped cherries if you desire.

Best to majke this at least 4 weeks in advance.

Next week we will take a look at Tom’s Recipe for Mince Pie Pastry


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