This is exactly the fruit mince recipe I use from my mum's Margaret Fulton (Australia's answer to Betty Crocker) cookbook from the 70's, minus the almonds due to a nut allergy. It's wonderful. They're nice with a sweeter shortcrust pastry too, with a bit of icing sugar (confectioner's sugar) and an egg added. I tend to make at least five dozen pies so there are plenty to spare for a Mince Pie Frozen Pudding. All you need is vanilla ice cream, some mince pies broken up and stirred through with a splosh of brandy or rum, re-freeze in either a bombe or in a clingfilm lined bowl and you've got a quick, easy and impressive Christmas pudding! Good for those times when it's stinking hot on Christmas Day Down Under or just if you want something different. Love your blogs PJ! Thanks.

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