Hello lovely blog reading folk,
Yesterday I took me a little cheeky day off work for no reason other than decorating the Christmas tree and getting some festive baking done. I am happy to say the tree is festooned, I have four mini tea-loaves in the freezer, one Christmas cake soaking up its rum, and today put my leftover mince pie mincemeat to good use in this quite lovely Giant Mince Pie vs. Bakewell Tart.
I quite like doing something a bit different with m’mincemeat during the festive season. For a couple of years I was bonkers about making mini mince pie croissants, and I always throw a little marzipan into my pies when I do make them.
Yesterday I took a big block of Jus Rol shortcrust pastry out of the freezer to make room for the tea loaves I baked, so I decided to make a monster mince pie. I came over all nostalgic for bakewell tart, and so decided to add an almond sponge to the pastry and mincemeat, and created this delicious festive dessert alternative.
The skillet was a happy accident, since I couldn’t find any of my pie tins anywhere. It created a lovely deep dish sponge and worked perfectly.
If your fam aren’t too keen on Christmas cake/pudding, or you’re hosting any festive dinners this year, this is a splendid dessert option. Soya cream, custard or ice cream would all work perfectly!
- 1 jar vegan-friendly mincemeat (most are!)
- 1 block shortcrust pastry
- juice of half an orange (or, 2 tbsp brandy/rum/your hooch of choice)
- 1 cup soya milk mixed with splash of apple cider vinegar
- 3/4 cup caster sugar
- 1/3 cup vegetable oil
- 1 tsp almond essence
- 1 tsp vanilla essence
- 1 and 1/2 cup self raising flour
- 1 tbsp arrowroot flour (or cornflour)
- pinch of salt
- flaked almonds to sprinkle on top
Pre-heat the oven to 170°C. Grease your skillet or pie dish; I placed a circle of baking paper in the bottom as well.
Roll out the pastry and press into the skillet. Mix the orange juice/brandy with the mincemeat, and spread onto the pastry.
Mix the soya milk, sugar, oil and essences well. Sift together the flours and salt. Fold the dry ingredients into the wet, then pour over the mincemeat.
Sprinkle the flaked almonds on top, then bake for around 45-50 minutes, or until the almonds are toasted and a toothpick comes out of the centre of the sponge clean.
Of course, Christmas cake and pudding will still be on the menu el Casa Caja de Especias this year, but it’s nice to get into the festive mood ain’t it?
Tomorrow I have some friends coming over for a festive crafternoon, and we’re planning to try and knock together some sugar scrub/moisturising bars. I’ve never attempted homemade toiletries before, so this could be a disaster! We shall see….
Happy Christmas baking, everyone!
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