Using Leftover Mincemeat
Tomorrow, January the 5th, is Twelfth Night, and the day that I take down all my Christmas decorations and the Christmas tree; it’s the traditional end of the Christmas festive season, and one of the saddest days for me, as I love Christmas with all the food, family gatherings and the age-old customs and traditions that surround this period. However, it need not be that sad and depressing if we celebrate this feast day in the old-fashioned way, as in a PARTY! Customs and traditions that surround Twelfth Night and Epiphany are:
The Green Man
The Green Man is deeply rooted in a whole host of customs and traditions. He is also known as the Wild Man, Jack-in-the-Green, the Green Knight, the May King and sometimes Robin Hood. He is irrepressible life: At Twelfth Night he appears all in holly
The Mummers
Folk plays are performed at Midwinter all over England. They were generally referred to as “Mummings” or earlier as “Guizings”, and disguise played a big part.
King Bean and Queen Pea
King Bean and Queen Pea are chosen at the end of the play – take a cake and see if you are one of the lucky pair! This King and Queen were crowned for the day as part of the general revelry, and ‘Twelfth Cake’ or ‘King’s Cake’ (referring to the three Magi) was once very popular in London.
Wassailing
Wassail comes from the Anglo-Saxon waes hal, meaning, ‘be whole’. If somebody bids you ‘wassail’ you may reply ‘drinkhail’, meaning ‘your health’. The invitation to festivity in this response is obvious! The wassail bowl was a hot drink including apples, sugar, nutmeg, cloves, ginger and ale. The bowl with evergreen boughs is carried from house to house and the inhabitants invited to drink wassail to the season: Here we come a-wassailing among the leaves so green.
Twelfth Night, Apples and Wassailing: A Traditional English Wassail Recipe
I always try to celebrate this ancient festival every year and try to make the whole “taking down the tree and decorations” as fun as possible. This year I will be serving my Traditional English Wassail with a plate of Mincemeat Soda Bread, served warm and spread liberally with butter, it will be my last treat before the diet, healthy eating and “dry January” kicks in for the rest of the month.
This recipe is also perfect for this special night, as it uses up any spare (leftover) mincemeat that may be lurking in the back of your fridge after the mince-pie season has ended. The recipe is very simple and the results are a soft, crumbly and fruity scone type quick bread, which is perfect for the New Year tea time table, as well as being a nice way to end the festive season.
If you fancy serving something savoury to end the Twelve Days of Christmas, you could also make my Curried Beef & Apricot Pie with a Salt Glaze Crust, which uses leftover beef from New Year’s day; or, why not push the boat out and make my version of the famous Rosca de Reyes aka King Cake. Along with my recipe for Wassail, all the recipes are on Lavender and Lovage, and I will add them as a list to the end of this post.
For other ideas on what to serve, The Telegraph has some lovely ideas here: Let’s bring back the glorious food traditions of Twelfth Night. The recipe for my Mincemeat Soda Bread is shared below, and apologies for the lack of a printable recipe card*** – but my recipe software seems to either drunk or still on holiday, as it’s not working today! Enjoy the last day of Christmas tomorrow and I’ll be back later this week with more tales from Canada, Ireland and Germany, as well as some NEW 5:2 diet and Weight Watchers recipes too…….Karen
***I have now managed to add a printable recipe card!
Mincemeat Soda Bread
Mincemeat Soda Bread
Print recipe
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Side Dish, Snack |
| Misc | Child Friendly, Serve Cold, Serve Hot |
| Occasion | Christmas, Halloween, Thanksgiving |
| Region | Irish |
| By author | Karen Burns-Booth |
Ingredients
- 450g plain white flour
- 50g caster sugar
- 1 teaspoon bicarbonate of soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon salt
- 300ml buttermilk
- 6 to 8 tablespoons mincemeat
Optional
- 30g butter
Note
A delicious way to use up any mincemeat that may be lurking in the fridge; this mincemeat soda bread recipe is perfect for the New Year tea time table.
Directions
| Step 1 | Pre-heat oven to 220C/425F/Gas mark 7 and grease and/or line a baking tray. |
| Step 2 | Sift all the dry ingredients into a mixing bowl and rub in the butter, if using, until it resembles fine breadcrumbs. |
| Step 3 | Add the buttermilk and mix with your hands to form a dough - do not over mix as it will make the soda bread tough. Add the mincemeat and work it into the dough gently. |
| Step 4 | Turn the dough out onto a floured board and shape into a round about 4cm/1 1/2" thick. Place the soda bread onto the prepared baking tray and cut a deep cross in the top. |
| Step 5 | Sprinkle with extra flour and caster sugar, then bake in pre-heated oven for 25 to 30 minutes until well risen and golden brown. |
| Step 6 | Remove from the oven and cool on a wire rack or wrap in a clean tea towel for a soft crust. |
| Step 7 | Cut into wedges and serve warm with butter. |
Twelfth Night and Epiphany Recipes:
Twelfth Night, Apples and Wassailing: A Traditional English Wassail Recipe
Twelfth Night, Epiphany and Spices! Curried Beef & Apricot Pie with a Salt Glaze Crust Recipe
Twelfth Night, Epiphany and Delicious Bread! King Cake: Rosca de Reyes
Dorothy Hartley, Cattern Cakes & Lace and a Victorian Epiphany Tart Recipe
I am adding this to Tea Time Treats for January, which is hosted by Janie this month.
I am adding this to Made with Pink’s #BrilliantBreakfasts
I am also adding this to Dom’s Simply EggCellent.
Alison says
Love the idea of the recipe – but can’t see mincemeat in the ingredients list! Do I take it we use our own judgement as to how much to include?
Cheers, and love the site
Karen Burns-Booth says
Thanks Alison, I forgot to add it!! I have added it now…….thanks for letting me know – it’s been a tricky day on-line, and then my recipe software failed! Karen
Made With Pink says
Lovely recipe and information about the 12th night Karen. I’m originally from Canada, but must admit that I’ve never heard of the 12th night before. As far as I know we don’t have a specific night or any special celebrations to signify our christmas decorations coming down. The scones sound amazing though, and a lovely send off to the festive season. Thanks for linking up to Brilliant Breakfasts.
Karen Burns-Booth says
Thanks so much – this soda bread would be fabulous for breakfast as well as a Twelfth Night tea!
Niamh says
I saw a documentary on the Mummers in Newfoundland when I was in Canada! It is still a big tradition there. I feel like Christmas was ages ago now. It never centers around my home (at least now) so I let it go quickly. We don’t even decorate as we both leave. The soda bread looks delicious. Lovely idea.
Karen Burns-Booth says
Ah that is fascinating Niamh – must see if I can find that documentary as I’d love to see it. I’ve always loved Christmas and love all of the holly and tinsel that goes with it! I’m just a big kid really! Karen
Eb Gargano says
Yum! This looks so good. I have recently discovered the joys of soda bread but have yet to make a sweet one. I will pin this recipe for future reference. I do find this time of year a bit depressing…so it’s nice to be reminded that Epiphany should be a day of celebration! Eb x
Karen Burns-Booth says
Time to celebrate then Eb! Happy New Year and do try this sweet soda bread when you have time! Karen
Christina Finch says
This kind of reminded me of childhood – my grandma used to bake similar goodies – quite satiating, I must say.
Karen Burns-Booth says
Thanks Christina, it is an old fashioned kind of bake! Karen
Sheila Reeves says
Love the idea for using up leftover mincemeat – I normally have a jar lurking in the fridge at this time of year. My mum always used to make a large open mincemeat tart so we could get our last fix of the stuff, but the soda bread sounds like a great alternative
Karen Burns-Booth says
Thanks Sheila – this has proved to be such a popular recipe in the L and L household, that I’ve had to OPEN a new jar of mincemeat! Snap! My mum used to make a giant mince tart too – or a large pasty! Karen
Irene says
Made this for breakfast today, it is sooooo moreish and wonderful way to use up mincemeat. I like the hint of mince pie flavour but it’s not overpowering. Thank you for sharing.
Karen Burns-Booth says
I’m so pleased you enjoyed this recipe Irene and thanks for letting me know! I also love the mince pie flavour which is just there in the background! Karen
Tracey says
This looks & sounds delicious! A great way to use up leftover mincemeat too! Will be trying this out next year as it´s definitely on my to-make list!
Karen Burns-Booth says
Thanks Tracey – it’s also a great idea when using odds and ends up of dried fruit too! Karen
sneha datar says
An excellent way to use leftover mincemeat, a filling and yummy bread.
Karen Burns-Booth says
Thanks so much!
Fede Pastabites says
Fabulous – and timely! – idea. I am absolutely making this with the left over mincemeat. I love soda bread
Karen Burns-Booth says
I hope you enjoyed this if you made it! Happy New Year – Karen
Choclette says
Love this recipe Karen. I didn’t get around to making any mincemeat this year. If I had I’d be rushing down to the kitchen to make it right away 😀