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Make your own Mincemeat - perfect Mince Pie filling for Christmas! | Cupcake Jemma

Don’t worry, you sweet toothed bunch! This has no meat in it and is, in fact, a delicious fruity, boozy and sweet pie filling from ‘The Olden Days’ in England! Get involved!

125g currants
125g raisins
125g sultanas
65g candied orange peel
25g stem ginger
100g bramley apple
125g suet
85g demerara sugar
25g dark muscovado sugar
1/2 tsp cinnamon
1/2 tsp mixed spice
110ml brandy/amaretto


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CAKESTAGRAM: @crumbsanddoilies



Crumbs & Doilies
1 Kingly Court



  1. Michelle sygrove says:

    That was call jemma I'm your number one fan

  2. Troy Matarutse says:

    are you merid

  3. Lapis Lazuli says:

    Hi Jemma, I'm in love with your personality. Soo so sweet. Thanks for the recipe. Lots of love and all the best. Kiss kiss

  4. joe smith says:

    I didn't get all ingredients she said. I got the raisins and currants, but the other one I missed??  the same with the sugar types??

  5. ladeejojo 81 says:

    This looks delicious. Am going to make this, this weekend.

  6. kate baxter says:

    I use a good brand of butter instead of suet.

  7. Alison Scurr says:

    Jemma can you please tell me where I can buy the little yellow jugs you use. I love them. Thank you.

  8. hoodiewoman louisiana says:

    Mmmmm! Amaretto !

  9. Clare Hughes says:

    I’ve been looking for this video! I think I might make this for some friends for Christmas – if I don’t eat it all myself! 🤭😍

  10. E. G. says:

    September/October is when you should make the mincemeat, not December 1st.

  11. Aleen Vartivarian says:

    Does this have to be refrigerated after it’s jarred up?

  12. MїĈhÃЭĹ ĴoЯđÃй says:

    Just an FYI for anyone who happens to be reading this. You don't really need to sterilise the jars for the following reason. Brandy is between 30-60ABV, at around 60ABV and above any problematic bacteria is completely killed off. HOWEVER your jars realistically shouldn't have anything that would cause you to be ill. By this I am talking about your typical day to day bacteria, the sort you pick up onto your hands and you may not wash your hands to eat and yet you're perfectly healthy. I'd say as long as you wash your jars out with soap as you would and then add the mixture into them there shouldn't be any problems. Personally I'm just going to wash the jars out and put my mixture into them. The alcohol will kill any non problematic bacteria and I don't expect anything that would be problematic inside the jars and the sugar will preserve the mixture and prevent bacterial growth.

  13. Haleigh Bramer says:

    Where in the horsehair do you find suet?

  14. J130 G810 says:

    Just made a job lot of home made Christmas puddings ready for next/this Christmas coming …just need to feed them cognac each month for the next 11 months

  15. Gulya Swift says:


  16. Kelly D says:

    I just discovered Cupcake Jemma!! You're so helpful and give great advise. Thank you!! I'm subscribed 🙂

  17. Tammi MacClellan Heupel says:

    Hi Jemma! Do you use black currants or zante currants? Thank you for the recipe! I wish I could have gone to your meet & greet, but I'm not in England (sadly) and have to wait until I can visit…which will hopefully be soon! Loooove mincemeat. Yummmm.

  18. Sharon Hoang says:

    Hey Jemma, love your mincemeat video! Sharon….from Virginia in the USA

  19. Yo Sushi says:

    I love bake but this one I'm gonna buy

  20. Fah H says:

    i guess i’m the only one who isn’t a fan of mince pies

  21. Tigar67 says:

    I've heard that mincemeat is usually cooked/simmered so the sugar, suet, apple could be well melted…

  22. Grady Broyles says:

    Fellow Americans: Suet (vegetable and beef) can be found on Amazon. I had to Google it. It's something akin to, but not quite the same as lard or shortening. It looks like it's worth going the extra mile to get rather than defaulting to shortening or lard.

  23. Karen Heshka says:

    Where do you buy suit.

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