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Mince pies bake day webchat with Dan Lepard, 29 November, 1-2pm

(103 Posts)
GeraldineMumsnet (MNHQ) Fri 25-Nov-11 16:42:55

Continuing our season of Christmas cookery webchats (Delia was first), we're delighted to announce that Dan Lepard will be joining us to chat about Christmas baking on Tues 29 Nov at 1pm.

Dan has kindly allowed us to share with Mumsnetters his mincemeat recipe and to make mince pies, his easy sweet shortcrust pastry and his gluten-free pastry recipes, all from his latest book, Short & Sweet, The Best of Home Baking.

This will be Dan's third visit to Mumsnet and, like we've done previously, we'll do a 'here's one we made earlier' and film Dan making his mince pies and upload the film post-webchat.

Do join him, or post any questions you've got about Christmas baking in advance.

PrettyCandlesAndTinselToo Sat 17-Dec-11 23:21:42

Thank you, Dan, Sainsburys Bake is excellent. It doesn't quite have the taste of butter, but makes a lovely-textured pastry. I made a batch with Vitalite as well, which wasn't nearly as nice: tasted very similar to the ' Bake' pastry, but came out with a slightly dry, tough, texture.

Happy Baking!

NormaSparklerFlashBangAhhh Mon 05-Dec-11 22:47:32

What a brilliant, brilliant chat. He came on before and after to answer posts.

Much respect.

MayaAngelCool Mon 05-Dec-11 22:30:26

I think I am I'm love with Dan Lepard. What a lovely man. And he bakes! Dan, are you married? <<checks own left hand>> Oh, I am! Damn! grin

SantaffetaClaus Sat 03-Dec-11 22:29:21

Great vid. Loving the removeable tart tin base scraper idea.

I shall be making some for freezing tomorrow! grin

ShadeMumsnet (MNHQ) Fri 02-Dec-11 16:35:12

Watch Dan's step-by-step video on how to make his delicious suet-free mince pies.

AgentProvocateur Thu 01-Dec-11 15:03:11

Oh, thanks so much. Having looked at those links, I'm prepared to accept that the error is mine blush. Everything else I've made from the book has been great. I'll try the Marrakesh loaf again and concentrate more when I'm making it.

I'm now going to try these savoury choux buns that are on the spatulasatdawn blog

bagelmonkey Thu 01-Dec-11 09:00:26

He's been back!!!!

DanLepard Thu 01-Dec-11 07:45:33

Hi AgentProvocateur, that’s an odd one, will look into it and interesting that you ended with double the amount for the recipe. Curiously, it’s a well tested recipe from the book: besides the Guardian food team back in 2008 (they make the recipe for the weekly pic, without my help), Sainsbury’s team tested it again for the November issue, and others just recently online:
and the problem you had didn’t come up. Will keep an eye on it though.

And really enjoyed the questions!

BadTasteFlump Wed 30-Nov-11 19:14:00

Thank you so much Dan for the recipe (and for typing my name)

blush blush

MayaAngelCool Tue 29-Nov-11 23:55:22

He knows my name! He knows my name! <<faints>>


AgentProvocateur Tue 29-Nov-11 23:30:57

Oh, I'm gutted I missed this. Can I add my question just in case Dan's still lurking anyone else can help?

I've made the Marrakesh Express Loaf cake from your his new book, and I followed the quantities etc exactly. I ended up with enough mixture to fill two large loaf tins, and although the outside crust was delicious, the inside was horribly gooey and sticky, no matter how long I cooked it for. I kept putting them back for another 10 minutes and another 10 minutes and another 10 minutes...

It tasted OK, but it was a bit offputting having to eat it with a spoon. I want it to cut like a loaf and look like a loaf, like the picture in the book.

Solo Tue 29-Nov-11 23:06:41


senua Tue 29-Nov-11 20:56:45

Isn't Dan lovely. I didn't actually ask a question and I slipped in a reference to Deliablush but he was still polite enough to acknowledge my post! And so many ideas and recipes ...
He's a star. grin

sandy06 Tue 29-Nov-11 19:33:03

Just want to say a big THANK YOU to Dan Lepard for taking the time to provide a Gluten Free Shortbread Recipe x

GeraldineMumsnet (MNHQ) Tue 29-Nov-11 15:26:26


Ahem! GeraldineMumsnet!!! I think Dan has finished! grin Put the mince pie down dear!! wink

Sorry blush, had to go into a meeting immediately after Dan finished and forgot to post.

Big thanks to Dan and to everyone who took part. smile

Having watched Dan make the mincemeat, I can vouch for how simple it is - and how lovely it makes the house smell. Delicious!

We'll post once ShadeMumsnet has edited the videos, so you can have a look.

I have eaten my body weight in Christmas cake, mince pies and goat's cheese in the past week. It has been great. grin

Solo Tue 29-Nov-11 15:00:51

I'm there pp smile

ppeatfruit Tue 29-Nov-11 14:57:53

Thanks so much and Happy Christmas to you and yours Dan smile

Solo!!! grin we're missing you on the p.m. thread !!

Earthymama Tue 29-Nov-11 14:46:32

Oh damn you iPhone!! If it's going to predict what I say can't the bloody thing think what I mean as well!

Solo Tue 29-Nov-11 14:33:10

Ahem! GeraldineMumsnet!!! I think Dan has finished! grin Put the mince pie down dear!! wink

Earthymama Tue 29-Nov-11 14:29:28

Thanks Dan, guess what I'll be making for our Pre Christmas get together? grin
I'll send you a BIG Cwtch from the Valleys for that.
Just to say my Nanna was the cook at Rose Heyworth Colliery from WW2 til she retired in the 70s. She made the most amazing pastry and when I left home to go to uni I thought I would ask her for the recipe. She just spooned the flour into a bowl and added 'this much' fat, a mix of lard and butter. 'This much' was the length of her thumb!!
What pleasure and joy baking brings, I don't indulge too often as my eyes are bigger than my stomach and I want to keep it that way grin
Bright Blessings for Yuletide to all the Pastry cooks and Thanks again Dan xx

midnightexpress Tue 29-Nov-11 14:25:57

Oh oh I have a good alternative to mince pies for non-pastry lovers. Mincemeat muffins! They sound horrid, but are actually really delicious. I got the recipe in the muffins book that they used to sell in Lakeland. Not sure if they still have it, as mine is a few years old, but well worth hunting down.

PrettyCandles Tue 29-Nov-11 14:14:21

No treacle?! shock

Thanks grin

I shall now have to experiment and bake three batches: one with butter, one with Vitalite, and one with Sainsburys Bake.

Oh. Dear. How. Will. I. Cope.


Solo Tue 29-Nov-11 14:11:05

Thanks Dan smile

DanLepard Tue 29-Nov-11 14:10:08

That's it: you've got my head spinning with ideas, and now my appetite is stirred (and shaken). Have just eaten, now need more mince pies. Thanks for being so cool and lovely!
Dan x

DanLepard Tue 29-Nov-11 14:08:06


Can I share my best tip for handling delicate pastry, and in exchange squeeze in another question?

It is to roll the pastry between two sheets of clingfilm, and only remove one to transfer the pastry to the tin. Only remove the second sheet when you've finished tucking the pastry into the fluting(or whatever design of tin).

And my question is please oh ever so pretty please can I have a recipe for gingerbread that won't taste and feel cardboardy when we eat the gingerbread house?

Great tip. And for your gingerbread house, this is the recipe I'd use:

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