Guilt-less Desserts & Treats for your Family
I posted a behind the scenes photo on my Facebook page the other day. It was a photo of my glamorous (cough cough) photo studio; complete with crying baby, borrowed props and a mini table setting. I had lots of comments from readers about the honesty of the photo and I thought I would share with you a bit more about how ‘Mummy Made.It’ comes to you every week.
My blog, my photos, me; it’s not fancy! I’m just a mum who likes to bake and needed a way of justifying my time consuming hobby. I am also really conscious of what I feed my kids, and myself, after years of food intolerances and health issues (more about my issues in a future blog post).
The recipes are developed by me after much trial and error… believe me there are a lot of recipes that never come your way! Photography is not my strong suit, hence my back yard photo studio, and I use as much natural light as I can. We have recently purchased a grown up camera (a MILC) so you’ll have to forgive my photos as I explore the world of manual settings and blurry backgrounds!
The tech side of Mummy Made.It is managed by my husband (he also takes great satisfaction in correcting my grammar each week). He’s a Star Trek loving nerd but he hates building websites; however he begrudgingly followed my unrealistic directions to give you Mummy Made.It as it is today.
We deal with as many issues as we can as quickly as we can but sometimes things get away from us. Like this week when we realised that the ‘Contact Me’ form wasn’t working… and probably hadn’t been for quite a while! Oops. So if you have sent me an email, offered me an exciting book deal or asked a recipe question using the website I haven’t ignored you. The emails went into a cyber black hole never to be seen again so please email me again! I love getting reader feedback and requests.
‘Mummy Made.It’ is a labour of love. It’s a family effort to get each recipe to you (the kids are taste testers and prop holders) and I hope that shines through in my creations. My blog (at least for me) is not lucrative or fancy, but it is mine. It’s my platform to express myself creatively and share my ideas with you and (perhaps most importantly) just a darn good excuse to eat cake!
This Brandy Fruit Mince Cream Pie is for all the lovers of Christmas Fruit Mince tarts. If you do not like fruit mince, or even if you are a fence sitter, this is not your dessert. Leave it to those of us who can eat Christmas Fruit Mince from the jar! The basics are the same as a traditional Fruit Mince Pie; a pie base with a fruit mince filling but then the fun begins! You are almost overpowered by the Christmasness of this dessert. The Fruit Mince is soft and sweet as its had time to sit and soak up all the boozy, spicy, flavours. This Brandy Fruit Mince Cream Pie has a double dose of the boozy mince so it might be a good idea to organise a designated driver (just joking!!).
The Brandy Fruit Mince Cream is a legacy from my ‘A Healthy Christmas’ eBook and an over supply of mixed dried fruit mix. It could easily be a dessert on its own with all the flavours it has crammed into it!
I decided to ‘pimp my pie’ by adding some pretty star cookies to the top. The cookies are made from the same dough as the base but you will need to make a double batch, and you will most likely have left over cookies (oh no!!). Just bake the cookies for 8 to 12 minutes (depending on the size of the cookies) and allow them to cool completely before placing on top of the set Brandy Fruit Mince Cream.
Are you a pie pimper? Is the such a thing? I’d definitely watch a reality show about that!
- Pie Crust and Cookies (if making cookies make a double pie crust recipe)
- 1 Cup Fruit Mince
- Brandy Fruit Mince Cream
- (make a double recipe if making shapes to go on top of your pie)
- 1/4 Cup Almond Meal
- 1/2 Cup plus 2 tablespoons Coconut Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 Cup Coconut Oil, softened
- 1/4 Cup Honey or Maple Syrup
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 1/4 Cup Canned Coconut Cream (1 or 2 400ml cans opened and left in fridge overnight).
- 150 grams Fruit Mince (see recipe below)
- 1 Tablespoon Brandy(optional)
- 2 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
- 1 1/2 teaspoons Gelatine
- 2 Tablespoons Water
- 500g Mixed dried fruit (I used Sunbeams Gourmet Dried Fruit Mix)
- 1 Apple, grated
- 50 grams Dates and 25 ml boiling water (this can be replaced by 2 Tablespoons of Maple Syrup or Water)
- Dash of bicarb
- 1 Tablespoon Marmalade
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1 teaspoon Mixed Spice
- 125ml Port or Sherry
- 125 Water
- 65ml Brandy
- Take the cooled pie crust and spread 1 Cup of fruit mince over the base of the pie.
- Spread the Brandy Fruit Mince Cream (with the gelatine whisked in) over the fruit mince and place the pie in the fridge for 4 hours to set.
- Place the cookies on top (if using) and serve.
- The pie must be refridgerated between serves.
- Pre-heat the oven to 175C/350F.
- Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of a similar size).
- Combine the dry ingredients in a kitchen blender and process on low until combined.
- Add the wet ingredients and blend until the dough comes together.
- Wrap the dough in plastic and place in the fridge for 20 minutes. This makes the dough easier to handle.
- Roll the dough plat and lift into the pie dish or press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
- This is also when the cookies can be cut out.
- Pierce the bottom of the pastry 7-8 times.
- Place in the oven for 15-18 minutes.
- Remove from the oven and allow the pie crust to cool.
- Remove the pie crust from the tin before filling.
- Spoon thickened Coconut Cream from the can, keeping the watering remains to use with the Gelatin.
- Place the Cream, Brandy, Vanilla and Maple Syrup in the bowl of a kitchen stand mixer with a whisk attachment.
- Whisk on high until thickened. Add fruit mince and whisk on medium until combined.
- Add the gelatine to the water in a small bowl and allow to sit and thicken for 4 minutes. Once thickened dissolve the mixture (either by placing the bowl over a bowl of hot water or over a low temp in a saucepan).
- Add the dissolved mixture to the cream and whisk until combined.
- Spread the cover over the fruit mince
- Place the dates in a bowl, cover with the boiling water and add the bicarb. Allow to sit for 20 minutes then blend until puréed.(If using another sweetener just move onto step 2 and add it in then)
- Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
- Bring to the boil over a medium heat, then turn to low and simmer for 1 hour. Stir regularly to prevent the fruit mince sticking to the bottom of the saucepan. If the fruit mince begins to get too dry add an extra tablespoon of water.
- Allow to cool completely then store in glass jars.
- If you want a smoother mince blend slightly using a hand mixer.
- Keep the jars in a dark and cool cupboard, shaking occasionally.
- The Fruit mince can keep for up to 6 weeks.