Delia mincemeat advice please!

[LadyRubyPenhaligon]

Inspired by the poncetastic thread I have made my sloe gin and blackberry whiskey. Now have all ingredients ready for delia mincemeat however do you really not add the brandy until after the baking? I feel as though it should be added and then left overnight. Can an expert advise please!

I've made it. You add the brandy after its all cooled and it soaks in fine. Its a good mincemeat!

I would imagine that the alcohol evaporates in the oven. Although I'm not an expert and have yet to find a foolproof homemade mincemeat recipe.

Yep, it all goes in nicely, and I love the Delia mincemeat

Would this be ok to have in mince pies when pregnant do you think?

Thanks for the speedy replies- just what I needed. Will crack on with this tonight ready for cooking on Sunday.

MrsCK The mincemeat will be cooked with the pastry when you make the pies so any alcohol (which will be a small amount anyway) will cook off. I would be happy to serve them to a pregnant person.

It is really lovely mincemeat, I use vegetarian suet so that I can give the mince pies to friends and also my Mum says she thinks it makes the mince meat a little lighter in flavour, and sometimes I'll chuck some dried cranberries in. I follow the method to the letter. Delia smith recipes always work beautifully.