The BBC Good Food logo
Rum, raisin & custard mince pies on plates

Rum, raisin & custard mince pies

A star rating of 3.5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 3 hrs chilling
  • More effort
  • Makes 12

These festive boozy mince pies might look familiar, but hiding inside is a delicious creamy custard filling that oozes out once you take a bite

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition:
NutrientUnit
kcal411
fat18g
saturates10g
carbs57g
sugars34g
fibre2g
protein4g
salt0.04g
Advertisement

Ingredients

  • 225g cold unsalted butter
  • 300g plain flour, plus extra for dusting
  • 1 large orange, zested and juiced
  • 75g caster sugar
  • 1 beaten egg, for glazing
  • 2 tbsp demerara sugar

For the filling

  • 200ml shop-bought custard
  • 2tbsp spiced rum
  • 3tbsp cornflour
  • 400g jar mincemeat
  • 2 Cox apples, finely chopped

Method

  • STEP 1

    Wrap the butter in parchment and put it in the freezer for 1 hr before using. Tip the flour into a large bowl with ¼ tsp salt and mix together. Take the cold butter and coarsely grate it into the flour, dipping the end in as you go to stop it clumping. Mix in the orange zest and caster sugar, then swiftly add the orange juice and 2-3 tbsp cold water. Bring together with your hands then wrap and chill for at least 1 hr.

  • STEP 2

    For the filling, heat the custard in a pan over a low heat. Mix the rum with the cornflour, then whisk it into the custard. Bring to a simmer and cook, stirring continuously, for 3 mins. Strain to remove any lumps. Set aside to cool, then chill for 1 hr – it should be thick once cooled.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Butter a 12-hole fairy cake tin. Mix the mincemeat with the apple in a bowl. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out 24 rounds with an 8cm cutter. Re-roll any scraps as you go to get the full amount. Place 12 of the rounds in the holes. Put a spoonful of the mincemeat into each one, followed by a heaped teaspoon of custard and a little more mincemeat. Top with the remaining pastry rounds, seal the edges with a fork and cut a tiny cross on the top of each one with a sharp knife. Brush with egg and sprinkle with the demerara sugar. Bake for 25-30 mins or until golden and crispy. Leave to rest for 10 mins before serving warm.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content