This recipe calls for 250g of each ingredient. This is when one does a batch for the whole of Christmas for a family that likes Mince Pies. If you're not sure, reduce accordingly. It makes about 18 cup-cake sized pies (with a little left over).

We store a pot of unused mixture for the following year. Cover the mixture completely in Brandy or Cognac to preserve the fruit and store it in the fridge. Add it to the bowl the following Christmas to add some serious flavour to the mixture.

250g to 300g each of
Raisins
Currants
Sultanas
Suet (we usually put half)
or Butter if suet doesn't appeal to you.
peeled and grated Apples
brown Sugar
To taste:
Mixed Peel
Allspice
Nutmeg
Cinnamon
Ground cloves
Ginger (freshly grated or glacé ginger as
    in the first photo on the top right)
Cherries
Nuts (Walnuts, hazelnuts & Almonds)
Brandy or Cognac

Mix it all together. Let the dried fruit absorb the Brandy. Fill the pastry-lined pan or pie-moulds.

Use this mixture to fill small or large tarts made with the Selby Tart crust. Make the Selby Tart pastry with gluten free flour if you wish. See photos on the right.

We sometimes cover the pies, sometimes we leave them open. Watch out as the mixture runs and unless you protect the pan with grease paper or you use silicone moulds which is actually the easiest.

Cook in a moderate oven for about 20 minutes. Re-heat them before serving.

These mince pies are traditionally served on Christmas Day, served with morning tea. This is the time when the kids open the presents under the tree. Sometimes it's best to skip the tea and head directly for the Cognac ;-)