Prep
40 minsBake
15 minsServes
16Difficulty
Medium About
There is nothing like homemade mince pies, this recipe is made with apples and cranberries to give a little edge to each bite.
Preheat the oven to 190°C/fan 170°C/Gas 5.
Grease a 12 hole tart tin.
Make the filling by mixing together the apple, cranberries and mincemeat.
For the pastry
Cut the butter into small pieces and, in a large bowl, rub it into the flour until the mixture looks like breadcrumbs.
Add the sugar, egg yolks and satsuma juice and mix together.
Roll the pastry into a ball and divide into quarters.
Roll out one piece, cut out 8 circles, just big enough to line the tins. Repeat with another quarter to make 16 circles.
Roll out the next two quarters one at a time, and cut 8 stars out of each, about the same size as the tart tin holes.
Cooking in 2 batches, add the pastry circles to the tin, spoon in some filling and top with the stars.
Brush with milk and bake for 15 mins until the pastry is cooked and golden. Leave to cool slightly, then dust with icing sugar.
Ingredients – 10 items
1
Cold butter, unsalted
Plus extra for greasing
Bramley apples
Cored and grated
Cranberries
Mincemeat
Plain flour
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Large egg yolk
Orange
Juiced
Milk
For brushing
Icing sugar
For dusting
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A savarin-style pear and cinnamon cake...
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Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
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Link in bio for the recipe.
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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