Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

Mince Pie Cupcakes are delicious gluten-free cupcakes loaded with fruity spiced mincemeat and piped with velvety brandy swiss meringue buttercream.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

So this is it, my final recipe before Christmas. I didn’t post nearly as many of my Christmas recipes as I wanted to as I hadn’t factored in having to take days off working on the blog to accompany Cole to his various Christmas parties. Honestly my two and a half year old has been to more Christmas festivities than me this year. Although not technically since I attended them as well. However, I harbour absolutely no resentment for these abandoned recipes as seeing Cole so amped during this run up to the big day has made me experience Christmas in the most magical of ways. He has loved meeting Father Christmas at all the parties, pulling on the bottom of his coat as he enters the room to tell him so sincerely that he wants a train and some track for Christmas.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

It’s amazing how quickly he caught onto the idea of Father Christmas bringing presents. Without me really explaining the situation with the man in red it seemed very quickly to sink into his consciousness and as early as November whenever he saw something he wanted he confidently declared, I want a red scooter mummy, Father Christmas get it. Not that my child is either demanding or spoilt rotten.

All the various party buffets have also been a bit of a hit with him. I have tried to be very careful with Cole’s diet since I suffer so much from various intolerances. He was more or less gluten-free for the first two years, ate food high in nutritional value and never touched a crisp, drank any fizzy drinks or ate any cake that I hadn’t made. Now he has his own independence of sorts he makes a beeline for the foods he most wants to eat on the buffet and they don’t always adhere to this food ethos I tried to instil. Pigs in blankets, chocolate swiss rolls and mince pies seem to be his idea of a well-balanced meal. And really I can’t blame him, especially for the latter. My love of mince pies knows no bounds. This year I perfected my gluten-free mince pie (sorry, one of those recipes that has to wait until next year) and I have included mincemeat in so many of my Christmas bakes on the cake stall including Mince Pie Brownies, Clementine Mincemeat Loaf and Mince Pie Cheesecake Oat Bars.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

Now, I would never think of having favourites on my cake stall despite many a customer trying to pin me down when they are undecided (there is an occasion and personal hankering for all of my offerings) I was really rather taken with these Mince Pie Cupcakes with Brandy Buttercream this December. I don’t make many cupcakes simply because they don’t sell incredibly well on the stall which is a terrible shame as I love making them. I love getting out the little cupcake cases, the baby sponges always look so inviting fresh out of the oven and then I love piping on the buttercream and decorating. It’s so satisfying to see pretty little cakes that are easy to achieve.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

These Mince Pie Cupcakes are made from my favourite cupcake recipe which has a combo of four different gluten-free flours (sorry it is a lot but completely worth it for the depth of flavour). They are light and bouncy just as cupcakes should be and then loaded with Cranberry Cointreau Mincemeat. You can happily use shop bought but make sure it’s suet-free as the extra fat will mess with the structure of the cupcake. The mincemeat adds delicious spice and plenty of fruity texture. I then made my favourite swiss meringue buttercream, which is the easiest buttercream to pipe, so smooth and velvety and spooned in some brandy, not enough that it tastes too boozy but just enough to give it a Christmassy feel.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

I hope you have time to give these a go this Christmas, they are so special and yet another twist on mince pies, one of my favourite Christmas foods.

I am hoping to post one more recipe before the year is out so until then Happy Christmas and I hope Father Christmas brings you everything you have asked for. We’re planning on a Christmas morning assembling the aforementioned trains and track!!

Print Recipe
Mince Pie Cupcakes with Brandy Buttercream {gluten-free}
Mince Pie Cupcakes are delicious gluten-free cupcakes loaded with fruity spiced mincemeat and piped with velvety brandy swiss meringue buttercream.
Mince Pie Cupcakes with Brandy Buttercream {gluten-free}
Prep Time 1.5 hours
Cook Time 18 minutes
Servings
18 cupcakes
Ingredients
Cupcakes
  • 170 g unsalted butter
  • 260 g caster sugar
  • 3 eggs
  • 100 ml whole milk
  • 90 ml sour cream
  • 2 teaspoons vanilla extract
  • 130 g sweet rice flour
  • 30 g potato starch
  • 75 g sorghum flour
  • 70 g millet flour
  • teaspoons baking powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon sea salt
  • 250 g suet-free mincemeat
Brandy Buttercream
  • 6 egg whites 180g
  • 300 g caster sugar
  • 420 g unsalted butter at room temperature, cubed
  • 1/4 teaspoon salt
  • ¾ teaspoon vanilla extract
  • 3 tablespoons brandy
Prep Time 1.5 hours
Cook Time 18 minutes
Servings
18 cupcakes
Ingredients
Cupcakes
  • 170 g unsalted butter
  • 260 g caster sugar
  • 3 eggs
  • 100 ml whole milk
  • 90 ml sour cream
  • 2 teaspoons vanilla extract
  • 130 g sweet rice flour
  • 30 g potato starch
  • 75 g sorghum flour
  • 70 g millet flour
  • teaspoons baking powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon sea salt
  • 250 g suet-free mincemeat
Brandy Buttercream
  • 6 egg whites 180g
  • 300 g caster sugar
  • 420 g unsalted butter at room temperature, cubed
  • 1/4 teaspoon salt
  • ¾ teaspoon vanilla extract
  • 3 tablespoons brandy
Mince Pie Cupcakes with Brandy Buttercream {gluten-free}
Instructions
Cupcakes
  1. Pre-heat the oven to 170°C and line 2 x muffin tins (1 x 12 hole and 1 x 6 hole) with cupcake cases.
  2. Beat together the sugar and butter until light and fluffy.
  3. Add the eggs one at a time, beating on a low speed until fully combined.
  4. In a measuring jug whisk together the whole milk, sour cream and vanilla extract and set aside for a moment.
  5. Whisk together the flours, baking powder, bicarbonate of soda and salt in a large mixing bowl until completely combined.
  6. Add the flour mix alternately with the milk mixture, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  7. Finally add in the mincemeat, mixing in until evenly distributed throughout the batter.
  8. Divide the batter between the cupcake cases and bake for 18 minutes. Remove the cupcakes immediately onto a wire rack to cool before piping on the buttercream.
Brandy Buttercream
  1. Heat the egg whites and caster sugar in a bain marie (or a bowl set over simmering water), stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency or if not just leave the mixer beating until it does. It will.
  4. Add the salt, vanilla extract and brandy and mix until thoroughly combined.
Decoration
  1. Pipe the buttercream on top of the cupcakes. I used a Wilton 1M piping tip and piped the buttercream in a circle from the centre swirled to the outer edge of the cupcake. I then cut out the holly leaf using a teeny tiny leaf cutter from green sugarpaste and I piped on the red berries with a no.2 piping tip with a bit of the brandy buttercream tinted red. To make life easier you can buy these decorations ready made from good cake decoration suppliers.

SHOP THE RECIPE

The 12 hole cupcake tin I have always used and will thoroughly recommend due to its durability, ease of washing and of course the cupcakes it helps to produce are superb, is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

The piping tip I used in this recipe is the Wilton Large Number 2D Drop Flower Tip which can so many different kinds of piping patterns and is the one I use most often, along with the Wilton 1M.

I find these huge disposable piping bags are the most robust ones you can buy, I do get a huge pack of them as the worst thing is to get ready to ice your cake and discover you don’t have any piping bags left. I use disposable as I bake a lot of cakes and find washing up the re-usable piping bags takes a lot of time and I can never get them totally clean. I use these piping bags for everything from cupcakes to drizzling melted chocolate to piping a straight level of buttercream evenly over a whole layer cake. This 1 Roll of Savoy Disposable Piping Bags – 100 21 Bags by Cn-Ice is an absolutely invaluable piece of kit in my baking.I love this Kitchen Craft SDICUTHOL3PC Stainless Steel “Sweetly Does It” Holly Design Mini Fondant Cutter, Set of 3 It’s not the exact one I used for the recipe since I have no idea where I got mine from but these look very similar and I have to say I do use these quite a lot over the festive period.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!!

Mince Pie Cheesecake Oat Bars {gluten-free}

A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.

Mince Pie Cheesecake Oat Bars {gluten-free}

I am finding it hard to fit in all the exciting Christmas inspired bakes and recipes in my usual 1-2 blog postings per week. So from here on until Christmas I’m stepping things up a notch. I do love to over exert myself, especially where food is concerned, so expect a bumper month of posts. I’m hoping to mix in a bit more savoury stuff into this advent period as well so let me know what you think of that. A lot of people have been saying that they missed my savoury recipes this past year where I have been more or less baking focused so in 2018 I’m planning on throwing in a few more gluten-free dinner ideas for good measure.

As usual I have set myself too much to do in the run up to Christmas, especially since Amazon have very destructively added the first series of The Marvellous Mrs Maisel to their streaming service this past week. So now I must endeavour to fit that in as well amongst the Christmas cards, extra cake orders, food prep and shopping for more Thomas the Tank Engine stocking fillers. Still, I can’t help but love December!!

Mince Pie Cheesecake Oat Bars {gluten-free}

It may be apparent to the eagle eyed reader that I am an ardent devotee of mincemeat. I try and put mincemeat in most of my bakes around December and a couple of weeks ago I made these Mince Pie Cheesecake Oat Bars for the market stall and have decided that they might be one of my best inventions yet.

Mince Pie Cheesecake Oat Bars {gluten-free}

They are a riff on my Blackberry Cheesecake Hazelnut Oat Bars. Two layers of oaty shortbread are sandwiched together with mincemeat cheesecake. If you are buying your mincemeat for the recipe then do make sure it’s suet-free as you don’t really want any extra fat messing up the recipe. I used my Cranberry Cointreau Mincemeat which is perfect for any kind of baking. By mixing the mincemeat with the cheesecake mixture you are making the centre of these oat bars extremely creamy. They don’t have the sweet punch of a traditional mince pie and are more of a subtle affair but still packed with that rich fruity spice flavour that is key to any mince pie creation.

Print Recipe
Mince Pie Cheesecake Oat Bars {gluten-free}
A thick layer of rich fruity mincemeat cheesecake sandwiched between crumbly oaty shortbread.
Mince Pie Cheesecake Oat Bars {gluten-free}
Prep Time 20 minutes
Cook Time 30 minutes
Servings
12 bars
Ingredients
  • 280 g cream cheese
  • 260 g suet-free mincemeat
  • 2 eggs
  • 240 g unsalted butter room temperature
  • 100 g sweet white rice flour
  • 75 g oat flour
  • 40 g tapioca flour
  • 160 g gluten-free oats
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Prep Time 20 minutes
Cook Time 30 minutes
Servings
12 bars
Ingredients
  • 280 g cream cheese
  • 260 g suet-free mincemeat
  • 2 eggs
  • 240 g unsalted butter room temperature
  • 100 g sweet white rice flour
  • 75 g oat flour
  • 40 g tapioca flour
  • 160 g gluten-free oats
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Mince Pie Cheesecake Oat Bars {gluten-free}
Instructions
  1. Pre-heat oven to 170°C and line and grease an 8 inch square cake tin.
  2. In a medium sized bowl stir the cream cheese, mincemeat and eggs together until well combined then set aside.
  3. Place the rest of the ingredients into a large mixing bowl and rub together with your fingertips until the mixture resembles rough breadcrumbs.
  4. Tip half the mixture into the cake tin and press in tightly.
  5. Spread the cheesecake over the top of the tin, then tip over the rest of the oat mixture, pressing down lightly.
  6. Place in the oven and bake for 30 minutes.
  7. Remove and leave to cool in the tin for 10 minutes then remove from the tin carefully and leave to finish cooling on a wire rack before cutting into squares.

Cranberry Cointreau Mincemeat

Cranberry Cointreau Mincemeat is fresh, fruity and sozzled with lots of lovely booze. It’s also the best choice for your free-from mince pie as it doesn’t have any pesky suet ruining things for the vegans, it’s nut free for our allergy afflicted friends and if you’re gluten-free you don’t have to worry about where to source your gluten-free suet.

Cranberry Cointreau Mincemeat

This Cranberry Cointreau Mincemeat is a re-post from a recipe that I published in 2013. I make this recipe every year to sell on my market stall and for personal use in my mincemeat recipes that require no suet such as Bramley Apple and Mincemeat Pudding. I have kept the below text as written four years ago for posterity. I can’t believe the John Lewis ad hee haw is still going as strong as ever.

It all starts here people. I was watching the ad breaks during X Factor on Saturday and they were very clear that we have now been given the all clear on Christmas. Have you seen the John Lewis ad with the hare and the bear? Well I didn’t understand it but it still made me cry. If John Lewis think it’s Christmas then it must be. Finally I will stop being embarrassed that I have been listening to Fairytale in New York since November 1st, I can dust off Delia’s Happy Christmas and henceforth will step into Christmas. Well, Christmas food at least, but that’s all I care about anyway. So if you’re not ready to start thinking sleigh bells and winter wonderlands then I shall simply call you a miserable scrooge and that is all.

No, don’t go, I’m sorry for not understanding that everyone isn’t totally into the carols and commercialism (ahem, family time) as much as me. But in my defence I am making mince pies for our WI Christmas themed meeting on Monday so really I am leaving it quite last minute to whip up the mincemeat.
Cranberry Cointreau Mincemeat

I am making two different types of mincemeat this year and this is the first one. It’s veggie and nut free and very quick to boot.

I was going to make Dan Lepard’s Dark Rich Mincemeat as I wanted to steer clear of suet for mincemeat number one and his take on it sounded delicious but I couldn’t find any dried sour cherries. Even a trip into town and my trusty pocketrobber Whole Foods had run dry, though I did get to see the Carnaby Christmas lights so the trip wasn’t a complete bust. But still, I needed something sour to counterbalance all the sugary fruit. So I added fresh cranberries which seemed to do the trick, not breaking them up too much in the mix so they burst in your mouth, immediately quelling the layers of fruity sweetness. With dried and fresh cranberries all stirred up I couldn’t help but think of adding some sort of orange note since it’s a natural pairing with cranberries. When it’s Christmas you should always reach for the bottle so I poured in a good glug of Cointreau, my favourite Christmas tipple, which happily is made from oranges. Then it tasted so good, so I added a bit more. Then a bit more. Then I poured myself a small glass and the rest is history.

Cranberry Cointreau Mincemeat

Print Recipe
Cranberry Cointreau Mincemeat
Cranberry Cointreau Mincemeat is fresh, fruity and sozzled with lots of lovely booze.
Cranberry Cointreau Mincemeat
Prep Time 40 minutes
Cook Time 10 minutes
Servings
4x 380g jars
Ingredients
  • 100 g dried cranberries
  • 200 g raisins
  • 275 g currants
  • 100 g soft prunes stoned and blended to form a paste
  • 2 dessert apples peeled, cored and diced small
  • 500 g fresh cranberries
  • 300 g dark brown sugar
  • 250 ml gluten-free pale ale
  • 1 bramley apple peeled and grated
  • zest and juice of 1 lemon
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 30 ml brandy
  • 100 ml Cointreau
Prep Time 40 minutes
Cook Time 10 minutes
Servings
4x 380g jars
Ingredients
  • 100 g dried cranberries
  • 200 g raisins
  • 275 g currants
  • 100 g soft prunes stoned and blended to form a paste
  • 2 dessert apples peeled, cored and diced small
  • 500 g fresh cranberries
  • 300 g dark brown sugar
  • 250 ml gluten-free pale ale
  • 1 bramley apple peeled and grated
  • zest and juice of 1 lemon
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 30 ml brandy
  • 100 ml Cointreau
Cranberry Cointreau Mincemeat
Instructions
  1. Pour the fresh cranberries, sugar, ale, bramley apple, lemon juice and zest and all the spices into a large saucepan and bring to the boil. Simmer for 10 minutes until some of the cranberries start to break down.
  2. In a large mixing bowl add the dried fruits and the dessert apples and add to the boiled mixture.
  3. Remove from the heat, add the dried fruits and give a very good mix through, making sure the prune paste is evenly dispersed.
  4. Leave to cool completely before stirring through the brandy and Cointreau.
  5. Decant into sterilised jars and store until ready to use or use straightaway.

Fancy more mincemeat recipes? Then treat yourself to traditional Victorian Mincemeat which uses real beef mince for the richest and most decadent mince pies this Christmas.

Victorian Mincemeat - a traditional mincemeat made with real beef for the best mince pies this Christmas

Christmas Morning Mince Pie Muffins {gluten-free}

These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

I know where I am with a good tradition. Little routines and recipes that let my good conscience know that it’s the festive season. I’ve got my trifle, devils on horseback, stockings at the ready and Christmas Spotify playlist on a constant loop. I am thrown a little cock-a-hoop this year with not spending Christmas at home but with babies surrounding us these days and my sister having moved out of London this year, the family is getting bigger and more spread out so I do understand that I can’t hog Christmas anymore. Even if my inner toddler is throwing a mini tanty.

So that makes it even more important in my mind to solidify our own little family traditions where we can and introduce new ones now we have Cole at the centre of the festivities.

Of the three traditions I am welcoming in this year the first is our family advent calendar. Instead of chocolate hiding behind each window I have little cards with activities or special thoughts that I have carefully written for each day in mind. Cole has had great fun picking out the cards and re-arranging them much to mummy’s constant pleasure. So some days have been a little disappointing with empty air filling the windows and some a little overwhelming with Father Christmas to visit, presents to wrap and mince pies to make. I think I got a bit overambitious though with this tradition and might have hidden the advent calendar after the 10th on the realisation of how much work was involved in actually doing what was written on the cards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

The second tradition is our new memory box which I read all about on Pinterest. It seems a wonderful idea and I can imagine us all gathered around the Christmas tree, sharing anecdotes and cherished moments of this past year. No matter that I haven’t quite got round to buying the beautiful wooden boxes that are associated with this marvellous tradition. Instead we have a bit of scraggy old tupperware that I’m sure will be just as charming to hold our memories in until next year when I’ll order the wooden box by November at the latest.

The third tradition, which is probably the only one to be actualised, are these Christmas Morning Mince Pie Muffins. I think the title is pretty clear on when I intend to be making these bad boys. I don’t know why I haven’t made them before though as they are absolutely delicious, a cinch to make, without even requiring a food mixer, and best of all use up all the dregs of mincemeat that I always have hanging around my cupboards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

They are gluten-free, like all my recipes these days, made with a combination of white rice flour and chestnut flour. These Mince Pie Muffins are light and fluffy, but also deliciously moist thanks to the generous amount of apple puree and mincemeat in the batter. I have tried making them with all kinds of mincemeat, with suet, without suet, with nuts and without and they have all been wonderful. I must confess though, my favourite batch was made with my Cranberry and Cointreau Mincemeat which is so lovely fresh and fruity.

Do whizz up the apple puree the night before if you want to make these on Christmas morning as it saves you a boring job when you’d much rather be opening pressies and quaffing back Bucks Fizz, but apart from that they are very simple and I think an excellent new tradition addition.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
Print Recipe
Christmas Morning Mince Pie Muffins (gluten-free)
These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
Prep Time 15 minutes
Cook Time 22 minutes
Servings
12 muffins
Ingredients
For the streusel topping:
  • 35 g white rice flour
  • 30 g chestnut flour
  • 50 g soft light brown sugar
  • 90 g unsalted butter
  • 40 g gluten-free porridge oats
  • 1 teaspoon mixed spice
For the muffins
  • 200 g mincemeat gluten-free
  • 175 g apple puree about 4-5 apples
  • 120 g soft light brown sugar
  • 80 ml light olive oil not extra virgin
  • 2 eggs
  • 150 g white rice flour
  • 50 g chestnut flour
  • 1 teaspoon mixed spice
  • ½ teaspoon bicarbonate of soda
  • teaspoon baking powder
  • ¼ teaspoon salt
Prep Time 15 minutes
Cook Time 22 minutes
Servings
12 muffins
Ingredients
For the streusel topping:
  • 35 g white rice flour
  • 30 g chestnut flour
  • 50 g soft light brown sugar
  • 90 g unsalted butter
  • 40 g gluten-free porridge oats
  • 1 teaspoon mixed spice
For the muffins
  • 200 g mincemeat gluten-free
  • 175 g apple puree about 4-5 apples
  • 120 g soft light brown sugar
  • 80 ml light olive oil not extra virgin
  • 2 eggs
  • 150 g white rice flour
  • 50 g chestnut flour
  • 1 teaspoon mixed spice
  • ½ teaspoon bicarbonate of soda
  • teaspoon baking powder
  • ¼ teaspoon salt
These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
Instructions
  1. First line a 12 hole muffin tin with muffin cases and pre-heat the oven to 170°C.
  2. Prepare the streusel by placing the flours, sugar, butter, oats and spice in a large mixing bowl and rubbing together between your fingers. The streusel should come together but still be crumbly. Set aside whilst you prepare the muffin batter.
  3. Pour the mincemeat, apple puree, sugar, eggs and olive oil into a large mixing bowl and beat together until combined.
  4. In another mixing bowl sift together the flours, spice, bicarbonate of soda, baking powder and salt in a mixing bowl, then tip into the liquid batter.
  5. Beat together for a minute or so until everything is well mixed then evenly distribute between the muffin cases.
  6. Crumble the streusel on top of the muffins then bake in the oven for 22-24 minutes.
  7. Remove from the oven and immediately remove the muffins from the tin and leave on a rack to cool.
Recipe Notes
  • This recipe was very heavily adapted from Alice Medrich’s Banana Muffins in her amazing book ‘Flavor Flours’

Bramley Apple and Mincemeat Pudding

Bramley Apple Mincemeat Pudding is a must at this time of year. It’s an excellent way of using up all your excess mincemeat or makes a lighter alternative to Christmas Pudding at the end of your festive feast. Both the wheat and gluten-free recipes are listed below.

Bramley Apple and Mincemeat Pudding

It’s crazy how much I love mincemeat. In fact it’s just as well that it only comes out once a year as not only do I get to thoroughly enjoy mince pie season but it means I am held back from overindulging all year round. I have made close to 100 jars of mincemeat this year, for selling on my preserves stalls, and it hasn’t diminished my love for the stuff at all. Making the mincemeat is one of my very favourite cooking jobs to do, it fills my kitchen with the heady scent of brandy, plump fruits and warming spices and the resulting mixture is so versatile that it would be a shame if you merely confined it to just a mini pie filling.

I love crumbled mince pies stirred through freshly churned ice cream, I devoured Nigel Slater’s Mincemeat trifle which I made a couple of years ago and I seriously heart mincemeat cheesecake which I am sure is also credited to Nigel Slater but I never wrote down the source of my recipe I have on file. Last year though I made this Bramley Apple and Mincemeat Pudding in a bid to clear out my cupboards of Christmas just before the new year kicked in. I never blogged about it as the recipe needed some tweaking and it didn’t look as pretty as it should, plus if I remember correctly I made it about 9pm and was too tired for a photo session. This year though I stumbled across my notes for it and tore open one of my jars of Victorian Mincemeat (which I was supposed to be selling at the weekend) quicker than you could say ‘leftover bramleys in the fruitbowl.’

Bramley Apple and Mincemeat Pudding

I tweaked some of the sugar in my original recipe and took the mincemeat through the sponge topping instead of allowing it to languish at the bottom with the bramleys and suddenly an instant classic was born.

I like the tartness of the bramleys just as they are but here I gave them a kiss of brown sugar to take the edge off. If you need your apples sweeter than do add more sugar but I think the fruity mincemeat in the sponge contrasts deliciously with the natural apple taste.

Of course there will be disagreements on how this should be served. I drowned mine in lashings of custard. And not just any custard, I couldn’t be bothered to make my own own despite having a plentiful amount of double cream and eggs in the fridge and for the first time in my whole life I whisked up some Bird’s custard powder and it turned out quite delicious. So there, those of you that think I’m a food snob. I can get down and dirty with the rest of you any day of the week.

Bramley Apple and Mincemeat Pudding

Some festive desserts have the propensity to be a bit of a faff but this took moments to mix up and bake, perfect for cold nights in front of the fire. I urge you this year to be adventurous with your mincemeat and it would be lovely to hear some of your favourite mincemeat experiments.

Bramley Apple and Mincemeat Pudding

Print Recipe
Bramley Apple and Mincemeat Pudding
Fluffy vanilla sponge studded with tart bramley apples resting on a bed of fruity spiced mincemeat.
Prep Time 20 minutes
Cook Time 45 minutes
Servings
6 people
Ingredients
  • 2 bramley apples peeled and diced
  • 2 tablespoons soft light brown sugar
  • grated zest and juice of ½ lemon
  • 150 g butter
  • 150 g caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoons mincemeat
  • 150 g plain flour *for gluten-free version see notes
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon whole milk
  • 1 teaspoon caster sugar to sprinkle
Prep Time 20 minutes
Cook Time 45 minutes
Servings
6 people
Ingredients
  • 2 bramley apples peeled and diced
  • 2 tablespoons soft light brown sugar
  • grated zest and juice of ½ lemon
  • 150 g butter
  • 150 g caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoons mincemeat
  • 150 g plain flour *for gluten-free version see notes
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon whole milk
  • 1 teaspoon caster sugar to sprinkle
Instructions
  1. Pre-heat the oven to 170°C.
  2. In a large bowl mix the bramley apples with the sugar and lemon zest and juice. Pour into a buttered baking dish and set aside
  3. Cream the butter and sugar for a few minutes until light and fluffy.
  4. Add the eggs one at a time, mixing until thoroughly incorporated.
  5. Stir in the vanilla extract and then the mincemeat.
  6. Sift together the flour, baking powder and salt then mix into the rest of the ingredients until just combined.
  7. Finally stir in the milk.
  8. Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and an inserted toothpicks comes out clean.
  9. Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.
Recipe Notes

*I developed this recipe before I became totally gluten-free and recently I have perfected the gluten-free version. The recipe is totally the same except instead of plain flour I use the following flours all whisked together:
55g sweet rice flour
40g oat flour
30g millet flour
25g almond flour
The result is amazing and just as fluffy and deeply delicious as the original recipe.

Eccleswell Tart

Eccleswell Tart

This recipe is not yet gluten-free

This tart came about as a way of marrying my two favourite English tea time treats, Eccles cakes and Bakewell tarts. I don’t always want to choose between them at the bakery and it is not always prudent to have both. This way I can have both but not feel too greedy, the ginormous wedge I serve myself probably nullifies my efforts though.

Eccleswell Tart  |  Stroud Green Larder

I have made this tart several times now over the past year and have been meaning to include it in my blog but it has never quite survived long enough to reach the photography stage.  It is a really lovely tart, a bit more going on than your average Bakewell tart but the frangipane and the juicy fruit marry up beautifully. It is the perfect accompaniment to a cup of tea.

Eccleswell Tart  |  Stroud Green Larder

I usually make my own ground almonds as I find shop bought just tastes a little bland. Sometimes that is what you are looking for in this ingredient but on this occasion I toasted and ground up my own almonds. I toasted them a little over here but it was a happy accident as it gave this particular tart a lovely biscuit flavour and a gold frangipane colour. If you don’t want to go to the trouble then you can use shop bought ground almonds totally guilt free but the results are slightly different as although the frangipane topping is softer it is not quite as almondy. I suggest using a dash of almond extract along with the vanilla extract if you are going that way.

Eccleswell Tart  |  Stroud Green Larder

My Eccles cake mixture depends totally on what I have in my cupboard. I was lucky enough this weekend to have a grand stock of dried fruit but even so the marriage of currants and sultanas is traditional and in my mind the best. I couldn’t resist adding a little stem ginger though as I think it’s pretty fabulous. The marmalade was included in lieu of mixed peel since a certain somebody in my household refuses point blank to eat mixed peel and this way I can still achieve the citrus note without offending my husband. If you still happen to have mincemeat leftover from Christmas though then by all means use it here to clear out your cupboards. Eccles cakes are just boozeless and suetless mincemeat anyway.

Eccleswell Tart  |  Stroud Green Larder

Eccleswell Tart

For the Pastry
270g plain flour
100g unsalted butter, fridge cold
100g caster sugar
pinch of salt
1 egg + 1 egg yolk

For the Eccles Mixture
20g butter
1½ tbsp breakfast marmalade
100g currants
50g sultanas
60g light brown sugar
pinch of nutmeg
1 tsp mixed spice
1 ball of stem ginger, finely chopped
pinch of salt

For the Frangipane
Adapted from Richard Bertinet’s Almond Cream
125g unsalted butter, at room temperature
125g caster sugar
125g ground almonds
25g plain flour
1 egg and 1 egg yolk
1 tsp vanilla extract
20g flaked almonds to decorate

1 x 18cm round loose-bottomed tart tin

  1. To begin with make your pastry. Take the butter out of the fridge and slice very finely with a sharp knife, then place in a large mixing bowl with the flour.
  2. Tear the butter up and coat thoroughly with the flour, then begin to rub gently between your fingertips until you reach very rough breadcrumbs, don’t take it too fine. It should take less than 5 minutes.
  3. Add the sugar, salt, egg and egg yolk then bring together into a dough. Tip it out onto the work surface and press together to form a ball. Wrap in baking parchment and chill in the fridge for 30 minutes.
  4. Meanwhile make the eccles mixture. Melt the butter together with the marmalade in a small saucepan. Remove from the heat then add the rest of the ingredients, stir together and set aside to cool.
  5. Then make your frangipane by creaming the butter and sugar together until pale and creamy.
  6. Add the ground almonds and mix together until fully incorporated.
  7. Add the flour and egg and egg yolk and vanilla and carry on mixing until smooth. Place the frangipane in a bowl, cover with cling film and leave to rest in the fridge for about 20 minutes.
  8. Once the frangipane is in the fridge you can roll out your pastry. Roll until it is about 3mm thick and line the pastry into your tart tin. Leave the edges untrimmed then place the pastry tart tin in the fridge for 15 minutes to rest. Pre-heat the oven to 180°C.
  9. Once ready you can assemble your tart. Spread the eccles mixture onto the bottom of the tart in an even layer. Then spoon the frangipane on top to cover completely, smoothing it down on top. Finally scatter the flaked almonds on the top.
  10. Bake in the oven for 30 minutes then cover the tart with foil to stop from browning any further and bake for another 20 minutes. Leave in the tin to cool for about half an hour, then trim the pastry around the edges and remove from the tart tin.
  11. Serve at room temperature at 4pm with a lovely cup of tea.

Eccleswell Tart  |  Stroud Green Larder