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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.
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
