This recipe is not seasonal at all, but I remembered it whilst having a look through my cupboards and came across the last half jar of mincemeat I made at Christmas. After having a peek inside and a quick taste, a realised that everything was still perfectly preserved – in fact it was a lot nicer with much better developed flavours. I consulted the book and lo! and behold! I had all the ingredients to make it. If you have half a jar of mincemeat in your cupboard and don’t know what to do with it, make this easy pud. It is very Christmassy with first its layer of boozy mincemeat and then a layer sweet almonds. I can find no reference to what this pudding has to do with Broad Town.
Make a quantity of shortcrust pastry using 8 ounces of flour and both lard and butter (I am now a total covert to adding lard to pastry…unless I’m cooking for vegetarians that is). Line an 8 inch tart tin with two-thirds of it and spread the half-jar of mincemeat evenly over the pastry base. Now make the almond layer – mix together 4 ounces each of caster sugar and ground almonds, then an ounce of melted butter, 2 egg yolks (one if large) and 2 tablespoons of cream. Dollop and spread the mixture best you can and cover the pie with the remaining pastry, brush with egg white and sprinkle with sugar. Bake for 15 minutes at 220°C, then turn the oven down and bake for a further 30 minutes at 180-190°C. Serve it hot or warm with cream – or, if it is near Christmastime, then add some brandy butter.
#149 Broad Town Mince Pie – 6/10. Good, but rich, pudding that is useful for doing away with the endings of a jar of mincemeat. I actually found I enjoyed it a lot more once cold the next day. Not a bad dessert, but it didn’t get any juices flowing; and it’s certainly not better than a good old mince pie.