You know Christmas is started when you’ve had your first mince pie. Ours at Cubitt House are recommended with lashings of cream and are available to buy from all our pubs. For those wanting to get really festive and bake along with us, check out our recipe here
Pastry
110g soft butter
150g sugar
280g flour
8g baking powder
pinch salt
125ml double cream
Frangipane
150g butter (browned, reduces to 120)
100g ground almonds
1 egg
100g caster sugar
Zest of 1 orange
Brown and cool the butter
Beat the sugar, butter and eggs, add ground almonds and the sugar
Mincemeat
200g mincemeat
100g sultanas
30ml orange liqueur
Soak liqueur and sultanas together then mix roughly with the mincemeat
In a mixer with a paddle, mix the butter and sugar then add half the sifted dry ingredients. Mix until a paste then add the rest of the dry ingredients. Scrape down the bowl. Add in the chilled cream and mix just enough to make a smooth dough. Wrap dough in cling film and rest for half an hour in the fridge. On a lightly flour dusted bench roll the pastry out to ½ cm, cut out 8cm discs.
Line sprayed muffin pans with discs of pastry
To make the mincemeat mix all the prepared ingredients together. Then put a tablespoonful of mincemeat in the base then pipe frangipane to cover the fruit.
Bake 15-18 mins 170C
Serve with créme fraiche or brandy butter.
A few signs that summer cooking has arrived at Cubitt House.
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The World Cup kicks off today and there’s only one place to watch it, at your favourite Cubitt House pub. Best watched with one eye on the screen and one hand around a pint. We’ll save you a seat at the bar.
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Long lunches have a habit of turning into long evenings around here. Order for the table and settle into your favourite Cubitt House pub.
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This weekend, Cubitt House Eats With headed to Nevill Holt Festival, where Chef Director Ben Tish joined Ana Ortiz of Fire Made for an afternoon of cooking over flame, generous feasting and great company around the table.
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Sun’s out, pints out. Meet us at the bar.
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