Crumble, tart, ravioli and, of course, mince pies: just a few ways in which Delia makes the most of mincemeat. And for the ultimate flavour, why not make it yourself?
Click on the recipe to reveal Delia's favourite crumble topping - and a filling that would be particularly good at Christmastime, when mincemeat is definitely flavour of the month.
Mincemeat, apple, ready-rolled pastry and you're away: what could be easier than this tart, which is perfect at Christmastime, served with custard, cream or brandy butter.
Those who find pastry difficult to make will love this recipe, where everything is put into a food processor for quick and easy pastry so you still have the superior flavour of home-made, but without the hassle!
Delia's mincemeat is, as you'd expect, totally brilliant. So make up some batches of this lovely mincemeat - you won't believe how easy it is and it puts anything you can buy well and truly in the shade!
Surprisingly easy to make, this lovely mincemeat is bound to become a Christmas favourite. The addition of cranberries adds colour and flavour to a classic preserve that can be adapted easily for vegetarians.
This is a winner for a family Sunday lunch. Because it's a light sponge, it's not as devastatingly calorific as a suet pud. It also has the advantage of being blissfully simple, taking only 5 minutes to mix from start to finish.
Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.
Seriously, these are made in minutes, thanks to ready-made pastry and mincemeat. You can even freeze them and pop them in the oven straight from the freezer: perfect when unexpected guests drop in over Christmas!
This is a Christmas party pud which will serve 8 people very generously; perfect for a buffet lunch. Filo or strudel pastry is wonderful for storing in the freezer as you can just take out a few sheets as and when you need them..
This is a beautiful bite-sized version of mince pies, and I think not as fiddly. If you don't have a pastry wheel you can forgo the frilly edge and use a sharp knife to cut the pastry.
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