Christmas Frangipane Tart

Christmas Frangipane Tart   Pastry 150g plain flour 75g unsalted butter at fridge temperature 50g icing sugar 1 egg yolk   Filling 1 jar of good quality mincemeat (411g)  100g softened butter 100g caster sugar 1 egg 1 tbsp plain flour 100g ground almonds A few drops of almond extract   Method   Start by making the pastry.  Put the flour into a mixing bowl and add the cold butter in small pieces.  Rub the mixture between your fingers until it resembles fine…

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Christmas Mincemeat Recipe

  Christmas Mincemeat   I have to be honest I can be a bit Bah-Humbug when it comes to Christmas – it just seems to start so early now and it’s become a bit too commercial for me. But I am a big fan of Christmas food!  I love the smells of Christmas; the cinnamon, spices, mulled wine and brandy……. that for me is what Christmas is about. This recipe fills your kitchen with the very essence of Christmas and is…

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Christmas Chocolate Brownies

A great alternative to Christmas pudding or mince pies these Christmas brownies will prove a hit with all the family Ingredients            275g/10oz plain chocolate (70% cocoa solids)          275g/10oz unsalted butter          175g/6oz plain flour          1 tsp baking powder          4 large eggs, lightly beaten          150g chopped marzipan          150g dried fruit soaked in 2 tablespoons of brandy          2 tsp mixed spice          325g/12oz caster sugar…

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Bonfire Night Treats

Now we have got over Haloween and the horror that is Pumpkin (I'm yet to be convinced of the merits of Pumpkin Pie) I thought I'd post a recipe for a traditional Bonfire Night dish - Parkin.  As a child growing up in the North West of England Bonfire night was always a much bigger night than Haloween.  The food was almost as important as the fireworks, Black peas, Treacle Toffee, Parkin, Baked potatoes cooked in the bonfire.  Parking is…

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No soggy bottoms here!!

It's that time of year again.......yep, it's a new series of GBBO and our attention is once again turned to all things baking. Over the next few weeks we will no doubt see some spectacular creations along with the odd bakeoff disaster.  I've always loved baking. It's that fine line between art and science. You can bend the rules slighty, add a teaspoon of creativity here and there, but you can never totally break the rules. Ingredients need to be…

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