With Christmas fast approaching, the time for guilt-free consumption of all that’s sweet and delicious is nearly here. To celebrate, we take a look at the history of our favourite Christmas desserts, and give some handy hints on nailing your technique. Where better to start than the humble mince pie?
Few aromas summon the spirit of Christmas like that of a freshly baked mince pie. But these familiar festive treats haven’t always looked and tasted the way they do today.
For most of their history, the pies were coffin-shaped and filled with actual minced meat – normally mutton, or ox tongue – along with the usual fruit and spices. The sugar of the fruit and the strong spices were great for preserving meat through winter, or hiding the taste of goods that were past their best.
The pies were so delicious that the 17th century Puritan movement decided they must be sinful – although rumours that Oliver Cromwell went as far as banning them is stretching the truth a little.
These days, the perfect mince pie consists of an indulgent alcohol and fruit filling, encased in a light and crumbly pastry. To ensure your crust reaches just the right consistency, try Stork’s Original Baking Block rubbed into flour to make dough that’s easy to handle without cracking.
