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Mince pie pops

Prep

Bake

30 mins

Serves

10+

Difficulty

Easy
Mince pie pops

About

A modern twist on a festive classic! These Mince Pie Pops are great for little hands to hold and have a real wow factor if you turn up to a party with them!

made using

Fondant Icing Sugar

View product 
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Instructions
Ingredients
Reviews
Step 1

Sift the flour and icing sugar into a bowl, then add the butter. Using your fingertips, rub it into flour gently until the dough resembles breadcrumbs.

Step 2

Use your hands to bring the dough together to form a ball. Be gentle as overworking the dough can cause it to become tough rather than flaky.

Step 3

Divide into two discs, wrap in cling film and refrigerate for at least 30 mins.

Step 4

Preheat your oven to 190C / 375F and lightly flour your work surface and rolling pin.

Step 5

Roll out one disc of pastry to around 3-4mm thick, and use your round fluted cutter to cut as many circles as you can. You’ll need an even number, as one circle will form the bottom of your pip pop and the other will go on top.

Step 6

Place the cake sticks into the centre of each circle and dollop a teaspoon of mincemeat on top.

Step 7

Use your star cutter to cut stars out of the centre of a few of the circular pieces of dough, and leave some whole.

Step 8

Roll out your other disc of pastry to around 3-4mm thick and use your star cutter to cut a few stars – these will be placed on top of the circles that have been left whole for decoration.

Step 9

Top the mince pie pops with the additional rounds of pastry and use a pie pop stick to gently seal the edges. Press the stick into your pastry, leaving a 1mm space between each press. Decorate the plain circles with some extra stars and bake for 30 minutes until golden brown.

Step 10

Leave to cool and sprinkle with additional icing sugar if desired.

Ingredients – 4 items

Serving

1

Flour

Plain flour

300 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

30 g
Butter

Cold unsalted butter, cubed

210 g
Mincemeat-christmas

Mincemeat

300 g

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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

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