Mincemeat Muffins

Mincemeat Muffins

First week or so of January is use up Christmas leftovers time and somehow making mince pies after Christmas seems so wrong. Fortunately mincemeat muffins are an easy and less obviously Christmassy way of using up left over jars of mincemeat. The quantities below make 12 and use half a jar. I had a whole jar to use and these were destined for my husbands aunts freezer. She defrosts them with a 30s zap in the microwave which also makes them nicely warmed.


  • 9oz/250g plain flour
  • 3 teaspoons baking powder
  • 3oz/85g granulated sugar
  • 1 egg
  • 8fl oz/240ml milk
  • 3fl oz/90ml olive or sunflower oil
  • 1/2 jar mincemeat


  1. Preheat oven to 190 C gas mark 5
  2. Sift together dry ingredients
  3. Mix wet ingredients including the mincemeat together in a separate bowl
  4. Pour wet ingredients into dry and stir until just combined (about 30 secs)
  5. Put mix into 12 muffin cases and bake for 20-25mins

mincemeat muffins before baking

Turkey & Stuffing Pie

Turkey and Stuffing Pie

Despite ending up with a larger turkey than ordered we did’t have enough turkey left to make a curry. We did have a lot of the sage and onion stuffing that was inside the bird so I decided to make a turkey and stuffing pie. We had leftover gravy on Christmas day so we’d frozen a pack of about 500ml which I go out of the freezer to go in the pie. Since this was very definitely leftover pie I decided to throw in some leftover cranberry sauce as well.

This pie was seriously delicious, it will be the first thing I make with leftovers next Christmas.

Turkey and Stuffing Pie - a slice

Serves 4 – 6 people.


  • 2 small onions or 1 large onion
  • 1 stick celery
  • 500g cooked turkey & stuffing
  • 500ml gravy
  • 5 -6 tbsps cranberry sauce

for shortcrust pastry

  • 350g plain flour
  • 200g cold butter, cubed
  • 1 large egg
  • 1 tbsp water
  • 1 small egg for egg wash


  1. Make Shortcrust pastry
  2. Roll out just over 1/2 pastry and base line 23cm pie dish
  3. Place cooked turkey and stuffing in pie dish
    Turkey and Stuffing Pie before gravy
  4. Heat gravy and add cranberry sauce to taste, simmer for 15mins approx to reduce
    Turkey and Stuffing Pie - the gravy
  5. Pour gravy over filling
  6. Roll out remainder of pastry for pie topping, place on top and make small hole in middle to let steam out whilst cooking
    Turkey and Stuffing Pie before baking
  7. Bake for 30-35 minutes

Christmas Pudding ice cream – Sarah Raven’s Complete Christmas

Christmas pudding ice cream

I think I’ve already mentioned I love Christmas leftovers. I didn’t make a Christmas pudding this year which I was a bit sad about as I love the ritual. But I’d bought a Heston hidden orange Christmas pudding last year as we were going to Dubai and we loved it so much I decided to buy one again this year, it is rare that I prefer a commercial version of anything over home-made. We made very good inroads on the pudding Christmas day but there was some left so I decided to try the Christmas pudding ice-cream from Sarah Raven’s Complete Christmas book for New years eve dinner. We have a barely unused ice-cream maker that you need to plan ahead and put into the freezer at least the day before, but I’ve had time to browse through my Christmas cook books this year and plan ahead.

Ingredient quantities are a little odd, I assume they don’t need to be precise for this recipe, also condensed milk comes in cans measured in ml in the UK so I don’t understand why the measurement is in grams.

I haven’t quite got the hang of the ice cream maker and the ice cream did have to go into the freezer for a while afterwards anyway. The pudding had a tendency to sink in the ice cream so regular stirring as it froze was essential, next time I’ll ensure the ice cream is sufficiently frozen that it can support the weight of the pudding before I mix it in.

End result is delicious, I’ll definitely be making this again next year with left over pudding.


  • 568ml milk
  • 100g caster sugar
  • a few drops vanilla extract
  • 220g sweetened condensed milk
  • pinch salt
  • 475ml whipping or double cream
  • 150g Christmas pudding broken up
  • slosh rum to taste


  1. Heat the milk, sugar and vanilla extract and bring to boiling point. Remove from the heat and cool
  2. Add the condensed milk, salt and cream
  3. Put in an ice cream maker and freeze/churn for 20 minutes. Fold in the Christmas pudding and add the rum to taste. Put into a container and freeze
  4. If you don’t have an ice-cream maker pour mixture into a plastic container and freeze for 2 hours. Remove from the freezer and stir well. Return to the freezer and repeat this process twice, stirring at 2 hour intervals, before serving.