Christmas-y left overs
We have rather a lot of mincemeat left over from Christmas and today I tried a new recipe for a mincemeat and marzipan tea bread. Very easy to make and uses up those pesky 'Christmas' ingredients that would otherwise hang around in the cupboard. Apparently. I don't think the tea bread will be hanging around that long...
Mincemeat and marzipan tea bread
(from GoodFood magazine's 101 Cakes and Bakes)
200g self-raising flour
85g light muscovado sugar
85g marzipan, cut into small cubes
100g cold butter, cut into small pieces
|1. Preheat the oven to 180/Gas 4/fan 160. Butter a 1kg/2lb loaf tin or equivalent. Tip the flour into a bowl.|
|2. Add the cold butter to the flour and rub into fine crumbs. Stir in the sugar and the marzipan cubes.|
|3. In another bowl, lightly beat the eggs and stir in the mincemeat.|
|4. Stir the mincemeat and egg mixture into the dry ingredients.|
|5. Spoon into your prepared loaf tin or tins. Scatter flaked almonds on top. Bake for 1 hour.|
|6. Allow to cool in the tin for 10 minutes and then tip onto a wire rack. Cut into slices and serve spread with butter.|
Project: Baby cardigan has arrived! I had four balls of my Debbie Bliss Eco Aran wool left-over from the papoose and thought I might try my hand at knocking up another baby-related knitting project. It seems to be really difficult to find plain, woolen cardigans for babies in the shops, so I found this pattern on Ravelry and gave it a go! It only took me two days from start to finish and is far-and-away the most complicated knitting project I've ever managed to complete, including learning how to use circular needles and pick up stitches to create the right-angled ribbed collar. It's amazing what you can do when you don't have to go to work...