Do you remember when Eleanor made mincemeat pinwheels?
Dolly does - she went out the next day and bought the ingredients and has made them every Christmas since. She says hers never look as pretty as Eleanor's, but they taste lush.
So, just in case you missed them back in 2009, here they are again, while the girls are on their jollies:
Hello, Eleanor here. Mincemeat isn't just for Christmas! I make my own using the ingredients I know the family like. Mine don't enjoy nuts in mincemeat, or suet, so I use any dried fruit I have in the cupboard:
such as raisins, sultanas, chopped dried apples, apricots, prunes and figs (but not too many!).
Then add dark brown sugar, grate over some nutmeg, and shake in some mixed spice and ground cinnamon:
Next I grate over a large cooking apple (and in the time it took to wash my sticky hands and take a photo, the apple was starting to brown, but you know, it doesn't really matter, as by the time this has matured, it will all be browner than brown):
Finally, pour over a good cup of alcohol - whatever comes to hand - I used Cognac, and give it a stir.
Now cover and leave for a week, stirring every day, then either use it or pot it up.
Of course, this batch is not ready in time for my pinwheels, so I've used the last jar from last November, and my, is it mature!
I used a block of defrosted frozen puff pastry, cut into 12 squares.
Roll each square out to about 5 or 6 inches, paint a milky border around the edges, dollop a spoon of mincemeat into the centre and use a knife to cut from each corner up to the fruit.
Now, one corner at a time, as if you were making a child's windmill, fold in and lightly press to seal.
Now slather on some more milk and bake at 180C for about 20 minutes, but keep an eye.
Leave to cool, and then make up some thin icing with a dribble of hot water and a big cup of icing sugar, drizzle over the top, making sure to include each arm of the windmill, as there is no fruit in there, so you need some lovely sweet icing on. And finally, half a maraschino cherry on each (juicy almond flavour cocktail cherries in a jar) and you're done.
Perfect with your morning coffee, your afternoon tea, for supper, or with your bedtime milky drink (or in our case, for breakfast).