Genuine Question: Is it any good? 🤔

Can't help thinking the shipping alone would take it's toll on the flavour/texture.

#MincePies links:

- Filo cigars: timetocookonline.com/2013/12/17/f...
- Luxury Mince Pies: timetocookonline.com/2011/12/04/l...
- Mince Pies Royale: timetocookonline.com/2013/12/17/m...
- Sultana Tarts: dejafood.uk/2019/12/22/s...

I am LOVING your firm stance on mincemeat standards!

That line is DRAWN in the sand!

And I agree about needing some sourness. In times past, barberries were very much in favour, and also, freshly chopped tart apples were mixed in at baking time. Just the thing to cut through all that richness. 😋

Bit of a 'curate's egg' result (good in parts)
Overall better in terms of fig flavour - but still needs tweaking.
Switching to panko (instead of fresh breadcrumbs) worked better in terms of density, but now need to adjust moisture content, as it came out a little dry.

Great minds, ukryte - just popped a modified version in the slow cooker!
Now to wait 4 hours 😁

Hi Sally - as long as it has been stored properly, it should be just fine. 👍

Oh I'm so glad!
Always lovely to get feedback - thank you! 🥰