This adaptation halves the quantities of the original and excludes the raisins but is still enough for around 40 average-sized pies. If you want to make meat-free mince pies, exclude the steak and add a few more currants and candied peel.
- 375g/12oz currants
- 200g/7oz minced rump steak
- 375g/12oz Atora beef suet
- 250g/8oz dark muscovado sugar
- 45g/2oz candied peel
- grated nutmeg
- 375g/12oz peeled, grated apple
- Zest of 1 lemon
- Juice of lemon
- 75ml/3fl oz brandy
Mix all ingredients up to the apple in a large bowl. Then add the apple, lemon zest and lemon juice and mix again. Add the brandy and give it a really good stir so it coats everything. Fill jars as full as possible, pressing down to exclude air. Cover and leave to mature, preferably at least two weeks, before encasing in shortcrust pastry to make mince pies.