Christmas Classics from Ballynahinch Castle
Mince Pies or Christmas Pudding, How about both?
Christmas is not complete without indulging on some festive favourites. At Ballynahinch, mince pies and Christmas pudding are some of their favourite treats and their kitchen team have shared their recipe for delicious desserts.
Mince Pies
Ingredients:
220g mix peel
300g raisins
200g currant
200g sultanas
60g flaked almonds
50ml brandy
The peel of 2 lemons and 2 oranges
1tsp Mix spice
1/4tsp cinnamon
1/4tsp nutmeg
225g suet
50g plain flour
300g brown sugar
400g bramley apple
Pastry:
250g plain flour
125g butter
125g caster sugar
1 egg
Directions:
Mix all the ingredients.
Leave in bowl covered overnight.
The next morning bake in oven 100º for 2 hours covered with foil.
Stir from time to time while cooling down.
Once cold add a splash of brandy and and stir again.
For the pastry:
Mix the ingredients and make a dough. Cover with cling film and refrigerate overnight.
Next day roll it tartlet moulds, put the mince inside, make a lid to cover your mince pie and bake them until golden brown.
Christmas Pudding
Ingredients:
250g raisins
50g currant
50g sultanas
50g glaced cherries
20g flaked almonds
90ml brandy
The peel of 1 lemon and 1 orange
1g cinnamon, clove, nutmeg (1g each)
50g suet
50g plain flour
100g brown sugar
6g salt
2 eggs
Directions:
Over 24 hours, soak the raisins, sultanas, currants, cherries in the brandy and cover.
Mix all the ingredients together and leave another 24 hours covered.
Grease the moulds and add the pudding in.
Bain marie at 100º for 2 hours
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