From Mum’s Old Recipe Book: Mincemeat Bakewell

For the avoidance of doubt (as I often used to type in my legal days):

The kind of mincemeat to which this recipe refers comes in a jar, or it’s easy enough to home make. Although back in the 15th, 16th or 17th centuries the mincemeat that went into pies would have contained real meat – often venison – nowadays it is sweet, and does not.

According to Wikipedia, variants of mincemeat are found in Australia, Canada, New Zealand, Europe, Ireland, South Africa, the UK and the US but in other parts of world it could be taken to mean minced or ground meat.

Eugh! please do not use minced meat.

For the avoidance of even more doubt:

This does not automatically mean it’s vegetarian. The suet used in the product’s manufacture could either be beef suet or some vegetarian alternative. You would need to check the label.

If that hasn’t put you off, here is the recipe for Mincemeat Bakewell:

Pastry

6 oz (ounces) plain flour

2 oz caster sugar

3 oz butter or marge (margarine)

2-3 tablespoons milk

Filling

12 oz mincemeat

4 oz butter or marge

4 oz caster sugar

2 medium eggs, beaten

2 oz self-raising flour

4 oz ground almonds

1 tablespoon milk

2-3 drops almond essence

1 oz flaked almonds

Little icing sugar for sifting, optional

9 inch fluted tin, lightly greased

Oven: moderate – Gas Mark 5 or 375ºF/190ºC

Pastry:

Sift together the flour and sugar. Rub in butter or marge until mixture resembles breadcrumbs. Add enough milk to make a soft dough. Turn out onto a lightly-floured surface, knead gently then roll out and line the tin. Chill for 15 mins (the pastry, that is).

Filling:

Spread the mincemeat over the pastry base.

Cream the butter, marge and sugar together. Beat in the eggs. Fold in the flour, ground almonds, milk and almond essence. Spread this over the mincemeat. Sprinkle with the flaked almonds.

Bake in centre oven about 50 mins or until firm. Sift with icing sugar if liked.

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