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

[GeraldineMumsnet]

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]

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]

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

Much respect.

[MayaAngelCool]

I think I am I'm love with Dan Lepard. What a lovely man. And he bakes! Dan, are you married? Oh, I am! Damn!

[SantaffetaClaus]

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

I shall be making some for freezing tomorrow!

[ShadeMumsnet]

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

[AgentProvocateur]

Oh, thanks so much. Having looked at those links, I'm prepared to accept that the error is mine . 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]

He's been back!!!!

[DanLepard]

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:
spatulasatdawn.wordpress.com/2011/11/04/short-sweet/
www.flickr.com/photos/vegefoodie/4063673210/
and the problem you had didn?t come up. Will keep an eye on it though.

And really enjoyed the questions!

[BadTasteFlump]

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

[MayaAngelCool]

He knows my name! He knows my name!

[AgentProvocateur]

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]

[senua]

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

[sandy06]

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

[GeraldineMumsnet]

@Solo

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

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

Big thanks to Dan and to everyone who took part. :)

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.

[Solo]

I'm there pp :)

[ppeatfruit]

Thanks so much and Happy Christmas to you and yours Dan

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

[Earthymama]

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]

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

[Earthymama]

Thanks Dan, guess what I'll be making for our Pre Christmas get together?
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
Bright Blessings for Yuletide to all the Pastry cooks and Thanks again Dan xx

[midnightexpress]

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]

No treacle?!

Thanks

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]

Thanks Dan :)

[DanLepard]

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]

@PrettyCandles

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:
www.guardian.co.uk/lifeandstyle/wordofmouth/2008/nov/25/dan-lepard-christmas-baking-tips