Mincemeat

This is the filling Didi uses for mince pies.

Method

Mix the whole lot together and put in jars, cover with greaseproof paper, and seal with screwtops.

Leave it – the longer it’s left the better. It will store for a few years. If it’s a little dry when you open it, just add a bit more brandy.

1 lb suet

1 lb apples peeled, cored, and chopped finely

1 lb sugar

1 lb stoned raisins (the largest juiciest ones you can get)

1 lb currants

1 lb sultanas

½ oz pudding spice (mixed spice – Didi says use a generous ½ oz, rather than a stingy one)

¼ lb mixed peel

1 wine glass of brandy or rum (and one for the cook)