Makes: 24 | Prep time: 12 hrs | Cooking time: 4 hrs 15 mins
Ingredients
For the filling
325g cooking apples, peeled, cored and chopped
1/2 cup shredded suet
150g raisins
1/2 cup sultanas and currants
1/2 cup mixed candied peel
150g soft dark brown sugar
Zest and juice of 1 lemon and orange
2 tbsp nibbed almonds
2 tsp mixed spice
1 tsp cinnamon powder
Large pinch of fresh grated nutmeg
1/2-inch piece of ginger, ground
4 tbsp brandy or apple juice
For the pastry
1 cup all-purpose flour
1/3 tsp salt
140g butter
1/2 cup caster or powdered sugar
1 whole egg
2 egg yolks
Few drops vanilla essence
Method
1. In a bowl, mix all the ingredients together except the brandy/juice and store in a cool place for 12 hours to marinate.
2. Place the mixture in a baking dish, cover with tin foil and bake for 2.5 to 3 hours.
3. Leave to cool, stirring the mixture from time to time. Then stir in the brandy or juice.
4. Spoon the cool mixture into storage jars and seal with waxed discs if desired. It’s best after a month of maturing, but ready to use now.
5. To make the pastry, sieve the flour and salt, place in a stand mixer and run on low to medium. Add the butter and mix gradually until the texture becomes crumb-like, then add the sugar, eggs and yolk. Allow the mix to slowly come together. Refrigerate for 1 hour.
6. Remove and roll out between two sheets of parchment to 0.5cm thickness. Set aside for 10 minutes. Preheat the oven to 180°C.
7. Cut the pastry into 48 pieces with a round cutter. Keep the tops and bottoms medium and large.
8. Flour and grease Yorkshire pudding moulds or tart cases. Place a pastry circle in each and spoon in some filling. Cover with another pastry disc, crimp the edges. Repeat with the rest, then bake for 10 to 15 minutes. Remove from the oven and dust with icing sugar.
— Recipe courtesy Pots, Pans and Boards at The Beach opposite JBR
