If you want to keep it for a period of time I would boil it Hannah. Boiling is mainly about intensifying flavors, improving texture, and preserving the mincemeat for long-term storage, while soaking alone results in a fresher but shorter-lasting mixture.

thank you x

пожалуйста

you could try full fat greek yoghurt but not tried it so not sure how it will be. If you can get heavy cream either its the same as our double cream here x

They go great with a roast dinner. Try them and let us know what you think x

Oh really that's very interesting hearing that. My son would love that. They are so tasty not a big thing here in Ireland but getting more popular. All good things come out of Yorkshire we love Yorkshire tea buy it across the border here got used to drinking it when I lived in Liverpool and love it.

enjoy x

@@ScrummyTV - they were excellent! Thanks for this recipe ♥️♥️♥️👏🏼👏🏼👏🏼

you grew up with these I bet x

@ScrummyTV still make these now

Thank you 😋

You are so welcome and thank you very much x

My pleasure 😊

that's right :)

Do you know if these freeze well? They seem excellent for postpartum recovery!

Thank you! 😊

Oh yes I love chorizo in anything :)

Thank you Gigi hope all is going well at home x

You’re welcome 😊

thank you x

Thank you! 😊

Its a short here it is kzbin.info4Zbf9bxJO70

@@ScrummyTV yes bit it does not give thr reciept

it does but it's hard to find here it isThe Fruit Cake • ½ cup + 3 tbsp (150g/5 oz) Unsalted Butter (room temperature). • ¾ cup + 2 tbsp (175g/7 oz ) Dark/Light Brown Sugar. • 1 ¼ cup + 2 tbsp (200g/7 oz) Sultanas. • 1 ¼ cup + 2 tbsp (200g/7 oz) Mixed Fruit. • 10 Gláce Cherries, cut in half. • 4 tbsps Whiskey/Brandy. • 1 Orange - Zest and Juice. • 3 Medium Eggs. • ¾ cup (75g/2 ½ oz) Ground Almonds. • ¼ cup (75g/2 ½ oz) Almonds & Hazelnuts (chopped or whole). • 1 cup + 1 tbsp (175g/7 oz) Plain Flour. • 1 tsp Mixed Spice. Oven Temperatures: • Preheat the oven: Fan Oven: 110°C/220°F. Oven: 130°C/260°F. Gas Mark 2. Method: To make the fruit cake: 1. Line a 2IB Loaf tin (my tin measures 8 ½ inches x 4 ½ inches and depth of 2 inches ) with parchment paper. 2. Place the butter, sugar, fruit, orange zest, orange juice and whiskey into a large saucepan. 3. Bring to a slow boil, stirring until the butter has melted. 4. Remove from the heat and allow to cool for 30 minutes. 5. Preheat the oven to the above temperatures. 6. When the fruit mixture is cool, stir in the egg, ground almonds and nuts. You may chop the nuts up if you prefer them this way. 7. Stir in the flour and mixed spice and mix until fully combined. 8. Spoon the mixture into the lined cake tin and smooth the top out evenly with the back of a spoon. 9. Bake for 1 ½ to 2 hours, check the cake is done by inserting a skewer into the centre - if it comes out clean, then the cake is cooked. 10. Remove the cake from the oven and poke holes in the warm cake with a skewer making sure the skewer goes all the way to the bottom. 11. Pour 1 tablespoon of whiskey/brandy over the top of the cake. 12. Allow to cool completely before wrapping in parchment/greaseproof paper and then tinfoil. 13. Repeat feeding the cake once a week until 1 week before Christmas when you cover it in marzipan and white icing. 14. To cover with Marzipan: Brush the cake with some marmalade/apricot jam before rolling out the marzipan to the size you want. 15. Place the marzipan on the cake and press down gently. 16. To cover with Fondant Icing: If using fondant icing brush the top of the marzipan with a little water so the fondant sticks. 17. Roll out the fondant icing and cut it to the size you need. Place on top of the marzipan and press down gently. 18. Decorate as you like - if you have leftover fondant colour with gel food colours and cut-out decorations for the top or add a Christmas-themed cake topper. 19. Mmm, Scrummy!!!

thank you x

8cm wide and 2cm deep x

My pleasure 😊

just looked them up they look lovely x

I've seen it made and often wondered about it Kimberley so I might give it a go this weekend. I have a coffee morning fundraiser on Sunday and going to make cupcakes with a bit of buttercream. I made Swiss twice and it turned out good but there was a lot to it but it was nice. I might try it again and do a tutorial x

@@ScrummyTV thankyou so much Katrina I trust your recipes.😊

You’re welcome 😊

Wonderful! I love that Christmas cake nothing like a slice in January with a cuppa x

Yes it's lovely feel free to reduce sugar or use honey either x

thank you x

Thanks so much 😊

Hi there the cake is 8 inch too . x

I used a can opener Margaret x

if you look under the video in the descripton you will see Show More and that expands to show the recipe . Thank you x

Perfect @GrannyL x

Yes it can x

Sorry to hear that Laura that is difficult especially when you are a butter lover but am sure you will smash it. The cake you could make an coffee glaze with icing sugar and coffee disolved in warm water and swirl it over the top. Take care x

@ScrummyTV awww, thanks! I am going to adapt as many of your recipes as I can!

Hope you enjoy x

Oh I know not everyone is a coffee lovere Susan x

They are made of metal so will be fine :)

Thanks for your reply! Would you recommend making these closer to Christmas or can they be made at the same time as your big cake (if you are making one!) Also - I’m a little worried about the tops burning. Would it be worth using a piece of parchment over each cake to prevent this? Thanks.

Yes you can make now and feed once a week keep in a cool place. pop a piece of parchment paper over them all if you think they are getting too brown. They shouldn't do as the tempereature is low x

Thank you 😋

Wonderful! Glad you enjoyed them x

Thank you Eileen x

Thank you for that Estella x

Oh wow that sounds so nice.

Thanks Susan x

Thank you x

yes and cream at room temperature:) Enjoy this is a favourite here.

@ScrummyTV if I can't find extract can I use peppermint essence

yes you can x

Thank you :)

yes you can but not tried anything else here are some options: Figs - Dried figs offer a similar sweetness and texture. Soak them in hot water like you would with dates. Raisins or Sultanas - These can add sweetness and moisture. You may want to chop them and soak them to soften. Prunes - They have a similar sticky texture and work well in place of dates. Prunes add a slightly different but still delicious flavor. Dried Apricots - These provide a more tart sweetness but can still contribute to the moist texture of the pudding.Whichever substitute you choose, keep in mind that the flavor and texture will vary slightly from the traditional date-based pudding.

Thank you! 😊