This is the ninth of our Saturday recipes.
Mincemeat and Almond Delight
5oz self-raising flour
2oz butter
1 oz lard
½ teaspoon lemon juice
The yolk of 1 egg
For the filling:
4 tablespoons mincemeat
2 bananas
2 eggs
2 oz castor sugar
2oz butter
2oz ground almonds
Almonds for decoration
Almond essence
Sieve the flour into a basin, add a pinch of salt, then lightly rub in the lard and butter. Beat the egg yolk, add the lemon juice and 1 tablespoon of cold water; add gradually to the flour. Mix to a stiff paste, adding more water if required.
For the filling: Cream the butter and sugar together, stir in the beatwen eggs, ground almonds, almond essence; mix well
Line a pie dish with the pastry; almost fill it with alternate layers of mincement and the sliced bananas then spread the almond mixture on top. Decorate with the almonds (blanched and halved) bake in a quick oven (200c, gas mark 6) for ½ hour.
Recipe from Mrs Vincent, Devonshire.
Read Saturday recipe No 8 (braised pigeon with whisky and raisins).
Read Saturday recipe No 7 (winter bacon warmer).
Read Saturday recipe No 6 (mushroom pudding).
Read Saturday Recipe No 5 (lemon curd dumplings).
Read Saturday Recipe No 4 (autumn chicken stew).
Read Saturday Recipe No 3 (Yorkshire parkin).
Read Saturday Recipe No 2 (pheasant in cider).
Read Saturday Recipe No 1 (a relish, a sauce and a chutney).
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