Quote:
Originally Posted by mobertol
I have put the dried fruit steeping in Brandy and Port for the mince-meat this aft. -once you've tried home-made you'll never buy Robinson's jars again! (I use Delia Smith's recipe without the suet!)  |
Just looked up Delia mincemeat recipe the essence of which seems to be putting it in a warm oven so that the suet melts and coats everthing. How do you do it without the suet
My recipes for pudding cake and mincemeat come from the Sunday Times circa 1980. So good I have ever botheed experimenting but the cutting is a bit dog eared now!