OH uses vegetarian "suet" in his homemade mincemeat. It still tastes super scrummy and no fat. It's Delia Smiths recipe for mincemeat. Because it's cooked for a few hours it keeps beautifully. The brandy helps too
we still have 2 jars from last year and it's fine..had a few mince pies at the weekend.
OOh going to check that out... the very idea of suet makes me queasy...but for the sake of a yummy mince pie I choose to ignore its existence
...and this from a woman whose (long long ago) childhood favourite treat was a nice piece of bread and dripping - with a bit of salt on it (Shock horror
) I shudder at the thought of it now and would sooner eat my own feet...
but back to festive fare... I love a nice rice fruity pud...with nuts of course
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