Fruit mince is the filling usually used for a fruit mince pie. It is a small British sweet pie traditionally served during the Christmas season. Characteristically the ingredients for the filling were a mixture of minced meat, suet, a range of fruits and spices such as cinnamon, cloves and nutmeg. Today’s fruit mince filling has evolved and is readily available in some supermarkets. It is easy to make your own, try this recipe below.
Ingredients make 10
300 g self raising flour
60 g caster sugar
½ tsp salt
½ tsp ground mixed spice
70 g butter unsalted
150 ml milk
120 g fruit mince
Method
Preheat oven to 220ºC. Place flour, sugar, salt and mixed spice in a bowl and mix. Add the chopped butter and rub into the flour mixture. Add milk and mix until combined, don’t over mix which will make the scones tough.
Place on a workbench dusted with flour and roll out to a thickness of approx 12mm. Spread fruit mince on the dough and turn to make a roll. Cut the roll in approx 2 cm wide pieces and place on a tray with baking paper. Bake in the oven approx 12 min. and dust with icing sugar.
Note: For homemade fruit mince see recipe below.
Fruit mince ingredients
3 tbls brown sugar
2 tbls brandy
1 small apple, peeled, cored, coarsely grated
90g raisins, coarsely chopped
90g currants
90g sultanas
60g glace cherries, coarsely chopped
115g orange marmalade
1/2 tsp mixed spice
Method
Combine brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.
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