Having made such glorious scented chilli and chocolate mincemeat, I was keen to use it in various festive bakes. The first was a recipe I adapted from co-op’s in-store magazine and were made as a thank you to our lovely neighbours who take in our parcels with monotonous regularity and never complain.
This is how I made them:
- Creamed 125g unsalted butter with 125g golden caster sugar until light and fluffy.
- Broke in 2 duck eggs, beating well between each egg.
- Added 1/3 teaspoon almond extract and beat some more.
- Sifted in 125g self-raising white flour and 1/4 tsp bicarbonate of soda.
- Spooned into 10 muffin cases.
- Placed a heaped tsp of my homemade mincemeat on top.
- Baked at 180C for 15 minutes until risen and golden.
They were so good, I made another batch to take to my 2nd festive party – in the rain! This time I added 1/2 a 1 lb jar of my mincemeat to the mix, instead of spooning on top and omitted the almond essence. I used my usual mix of half wholemeal spelt and half plain white flour with 1/4 tsp of baking powder added (which I didn’t first time around). These made 12 cakes and were even better than the first batch; I brought home an empty plate.
The most delicious of all the mincemeat bakes I made were for the 1st festive party, where it also rained, but I shall post those at a later date.
I’ve made so many Christmas bakes with chocolate in this month, but keep forgetting to include them into this month’s Chocolatey Tea Time Treats, so I’m doing it now whilst I remember. Hosted this month by What Kate Baked, this is a toothsome challenge hosted alternately by Karen of Lavender and Lovage.