The days are drawing out but the weather is still wintery so using warming spices in a cake makes for a comforting treat.
This recipe development came about because when I was on the Christmas Bakeoff it required me to produce “ the taste of Christmas”. I wanted to flavour some mouses with mincemeat and the mincemeat needed to be produced in 30 minutes and then “ blitzed “ to be folded into the mouse mixture. Also I made miniature mince pies and they needed to be filled with fine mincemeat.
I developed a cooked mincemeat that is included in my recipe book as part of a frangipan tart, and when blitzed it is very versatile, it can be folded into mouses, custard for trifles and made into a delightful Christmas ice-cream.