Aldeburgh Christmas lights and mince pies

Aldeburgh Christmas Lights FaceBook page's cover picture

Aldeburgh Christmas Lights FaceBook page’s cover picture

How exciting, tomorrow is Aldeburgh’s annual switiching on of our Christmas lights. From 2.30 pm this Saturday, 29th November 2014 the celebrations will be begin. Father Christmas will be visiting along with a variety of live bands and there will be plenty of stalls and entertainments to keep young and old happy. For more information and times of events, please visit http://content.yudu.com/Library/A387fl/aldeburghchristmasli/resources/index.htm?referrerUrl=http%3A%2F%2Ffree.yudu.com%2Fitem%2Fdetails%2F2496238%2Faldeburgh-christmas-light-2014

We will be open all day serving fabulous teas and coffees as well as offering free tastings of Csaba’s marvelous mince pies – with this in mind, I thought I’d share with you his recipe so that you can make some at home if you can’t visit us on Saturday.

mincepies

Csaba’s Christmas Pies: Switch on a fan oven to 170°c

For the short crust pastry –

  • 250g plain flour
  • 100g butter – can be salted if you like
  • 50g icing sugar
  • 2 x egg yolks
  • 2 x tbsp milk

For Csaba’s mincemeat recipe –

  • 1200g currants
  • 800g raisin
  • 800g sultanas
  • 800g vegetable suet
  • 400g mixed peel
  • 800g assortment of  dried fruit i.e. chopped dates, prunes, apricots & glazed cherries
  • 600g muscovado sugar
  • ½ litre brandy
  • Zest and juice of 2 lemons
  • Zest and juice of 2 oranges
  • 1 x egg for egg wash

Simply place the the currants, raisins, sultanas, brandy, the zest and juice of the two lemons and oranges into a pan and simmer very gently until the moisture is soaked up. Once this has happened let the contents cool down. Once cooled add the suet, mixed peel, the dried fruit and sugar. Give everything a really good stir and then decant into sterilised jars.

To make the shortcrust pastry mix the flour, butter and icing sugar together until it forms a crumbly mix, now add in the egg yolks, if needed add the milk so that it makes a smooth, doughy paste. Roll the dough out, quite thinly, using two pastry cutters – one larger than the other and cut out rounds of pastry. Place the larger rounds of the pastry into the hollows of a 12 hole patty tin, add a spoonful of mincemeat into each round and then place the smaller rounds onto the tops of each of them and brush the tops with egg wash. Pop them in the oven for about 12 minutes, but do keep an eye on them as they cook quickly!

Once cooked, let the pies cool and dust them with icing sugar. Devour!! Mmmmm yum!

So, if you are free tomorrow, please come and visit us at the Cragg Sister’s Tearoom and enjoy some mince pies with us.

From Aldeburgh with Love, Emma X

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The Cragg Sisters Tearoom, 110 High Street, Aldeburgh, Suffolk IP15 5AB, 07813 552 181