Recipes created by Dan Lepard exclusively for Sainsbury’s. For more information and Stir Up Sunday recipes visit www.sainsburys-live-well-for-less.co.uk.
Mince Pies with Golden Mincemeat
Dietary requirements: gluten-free, dairy-free, egg-free, vegan and nut-free
Golden Mincemeat
This recipe is perfect for guests who don’t like dark dried fruit like raisins or currants and makes enough for 2 large (900g) jars.
Ingredients
- 500g ‘yellow’ Mixed Dried Fruit, finely diced (this recipe uses 150g soft dried mangoes, 150g dried sour cherries and 200g soft dried apricots; other dried fruits such as peaches are also good if you can find them)
- 3 dessert apples, peeled, cored and finely diced (about 500g unprepared weight)
- 150-200g Mixed Peel (the best quality you can find), finely diced
- 1 tsp each Sainsbury's Taste the Difference Valencian Orange Extract, and Sicilian Lemon Extract
- ¾ tsp each Ground Cloves, Nutmeg and Cinnamon
- 150g Light Soft Brown Sugar
- 125ml Brandy or Rum, plus more to top up
Method
1. Mix everything together, spoon into sterilized jars and top with a little more brandy before sealing tightly with screw-on lids before storing.
TIP: You can sterilize jam jars by placing them in the oven at 140°C for 10 minutes. Wash the lids in soapy water, rinse well, and allow to dry before use.
Gluten-free Shortcrust Pastry
Psyllium husk powder mixed with a little water makes a gel that acts like gluten, and makes the dough easier to roll. This recipe makes about 615g of pastry, enough for about 18 shallow mince pies.
75ml Cold Water
2 tsp Vanilla Extract
2 tbsp Psyllium Husk Powder (2 level 15ml measuring spoons)
300g Doves Farm gluten-free Plain White Flour
75g Icing Sugar
¼ tsp Salt
1 tsp Gluten-free Baking Powder
200g Sainsbury’s Baking Block, (or Stork)
Extra Gluten-free Flour for rolling
1. Pour the water into a small bowl, add the vanilla extract and sprinkle on the psyllium husk powder. Immediately stir until smooth, then leave undisturbed for 10 minutes.
2. Meanwhile put the flour, sugar, salt and baking powder into a bowl, and rub in the Sainsbury’s baking block/stork.
3. Add in the psyllium mixture, which should have thickened to a gel, and mix to a smooth dough.
4. Leave to sit for 10 minutes then roll and bake as required.
TIP: Dust the work surface with gluten-free flour before you roll the pastry out thinly, and if necessary, dust the pastry lightly as you work it. Gluten-free pastry is inclined to be a little crumbly, and to bake to a slightly ‘biscuity’ texture, so shallow mince pies are a safer bet than the deep filled type.
TIP: For mince pies, baking for 20 minutes at 200°C/180°C fan should be long enough; 25 minutes if you want a crispier finish.
Christmas Cake
Dietary requirements: gluten-free, dairy-free, egg-free, vegan
The banana helps to add richness to the cake in place of the egg yolks, while the linseed, once mixed with the liquid, helps to hold the texture in a similar way to egg white. The nuts are optional.
Ingredients
1 tsp Psyllium Husk Powder
50ml Orange Juice
100g Sainsbury's Freefrom spread made with Sunflower Oil
100g Dark Brown Sugar
25g Black Treacle
50g Golden Syrup
1 medium Banana
150g Sainsbury's Taste the Difference Serr Walnuts, chopped, optional
100g Ground Almonds, optional
150g Chopped Stoned Prunes
150g Raisins or Currants
200g Glacé Cherries, chopped
50g Golden Linseed, ground to a powder in a blender
200g Doves Farm gluten-free Brown Bread flour
1 tbsp Cocoa
4 tsp Mixed Spice
1 tsp Gluten-free Baking Powder
Brandy or Rum, to finish
Method
1. Stir the psyllium husk into the orange juice and leave for 10 minutes. Line the base and sides of a
round, deep 18cm cake tin (or similar) with 2 or 3 layers of non-stick baking paper, and heat the oven to 170°C/150°C fan/335°F/gas 3.
2. Melt the Freefrom spread then take off the heat and stir in the sugar, treacle and syrup. Peel and
mash the banana, then mix this in. Add the nuts, fruit and linseed, then add the psyllium husk and
orange juice, stir well again and leave to sit for 10 minutes.
3. Lastly add the gluten-free flour, cocoa, spice and baking powder, stir well then scrape the mixture
into the tin.
4. Bake the cake for about 90 minutes, or until a skewer poked in pulls out with only a few crumbs
remaining.
5. While the cake is warm, spoon some brandy over the top, then when cold, remove from the tin,
wrap well in foil and store until needed. Cover with marzipan and icing if you wish.
TIP: You can grind chopped or flaked almonds in a jug blender, then set them aside and grind the linseed in the same way.
Ginger and Orange Christmas Pudding
Dietary requirements: gluten-free, dairy-free, egg-free, vegan
This is a rich pudding that will impress. Leave the nuts out if you prefer.
100g Dark Brown Sugar
2 tsp Mixed Spice
1 tsp Ground Ginger
2 tsp Sainsbury's Taste the Difference Valencian Orange Extract
50ml Orange Juice
75ml Taste the Difference London Porter
50g Golden Linseed, ground to a powder in a blender
200g Sainsbury’s Mixed Dried Fruit
1 medium Carrot, peeled and grated
100g Chopped Pecans, optional
200g Sainsbury’s Chopped Glacé Ginger
50g Doves Farm gluten-free Plain White Flour
50g Sainsbury's Freefrom spread made with Sunflower Oil, plus a bit
more for the basin
75g gluten-free White Bread, ground into soft breadcrumbs
Whisk together the sugar, spices, orange extract, juice, porter and linseed until smooth. Stir in the fruit, grated carrot, pecans and ginger then add the flour and mix well.
Pour in the melted spread, add the gluten-free breadcrumbs and stir well. Grease the inside of a pudding basin with more Freefrom spread, then spoon in the mixture, patting it down as you go. Cut squares of non-stick baking paper and aluminum foil, large enough to easily cover the bowl, pleat them, and with the layers paper-side down, tie them tightly in place around the bowl with string.
5. Simmer in a boiler for three hours.
6. Store in a cool place. Do not break the seal or be tempted to remove the lid to look at the pudding. On Christmas day, simmer for another three hours before serving.
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