Birmingham Hippodrome Head Chef Chris Bratt-Rose shares his favourite mincemeat filling for mince pies

Our Head Chef Chris Bratt-Rose shares this scrummy recipe for mince pie filling – just in time to prepare for Christmas Eve!!

Recipe:Filling for mince pies
450g Bramley peeled and chopped
225g suet
1.1kg mixed dried fruits (currants, raisins, sultanas, candied peel – approx. equal quantities of each, although easy on the candied peel, adjust to your taste)
350g soft dark brown sugar
Juice and grated zest of 3 oranges & lemons
50g chopped almonds
5 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon grated nutmeg
8 tablespoon brandy

Method:

• Mix all the ingredients in a large oven proof tray, cover with tin foil, place in a preheated oven (110°c ) for 2 hours stirring every 30mins.
• Remove from the oven then add the brandy and allow to cool slightly, mix thoroughly before storing in sterilised jam or kilner jars (makes enough for approx. 6 x 1lb jars).
• Store in a dark cool place for a minimum of 3 weeks before use.

Click here for information on our Christmas parties

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