Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

chocolate mincemeat sticky buns – and a giveaway!

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… well, it is nearly christmas and thus a time for giving after-all and if you’ll cast your mind back to my first Belleau Kitchen Reviews post I promised you a giveaway in the form of this gorgeous ProCook Spectrum 6 Piece Knife Set with Acrylic Block… I love this colourful set of knives which now take pride of place on my kitchen work-top, if I had to chose a favourite it would be the purple 15cm chefs knife which makes me feel very professional when chopping and slicing and because the set comes in a handy acrylic block they seem to float in the kitchen in a way that I find very appealing… all you have to do to enter is read this post and then fill in the rather clever rafflecopter thingy below…

chocolate and mincemeat sticky buns
when I was demo-cooking at the Lincolnshire Christmas Food and Gift Fair I was given a few jars of home-made brandy mincemeat by local company The Barn Shop to use and I was lucky enough to have some left-over and have been thinking about non-traditional ways to use this lovely stuff ever since… so with this months we should cocoa bloggers challenge, hosted by the originator Choclette over at the Chocolate Log Blog having the theme of alcohol I knew I had to include this potent stuff in there somewhere… with just one twist of the jar-lid the boozy-soaked aroma of christmas is released and everything is good in the world again…

400g flour
2 teaspoons quick action yeast
1 teaspoon salt
1 tablespoon caster sugar

1 teaspoon cinnamon
sunflower oil
340g jar of brandy mincemeat
100g good quality dark chocolate – finely chopped
honey

to make the buns follow this low-knead method step-by-step guide adding the mincemeat and chocolate at the stage where I add the granola

line a 20cm loose-bottomed cake tin with scrunched baking parchment and divide the dough into 6 balls – place one ball into the centre of the tin and the others around it in a flower shape – set aside for 30 mins to rise

bake on 170C for 35 mins until golden then brush the top with a little melted honey

eat and of course, enjoy!

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Comments

  20. @dollylaboo says

    Mincemeat – the sweet kind

    Always causes a confusion –
    I once went into a local bakers and asked for 24 mince pies… I was then presented with a large box of savoury mince-filled pies. I love a pie, but not that much!!

    Twitter @dollylaboo

  39. Cheryl Pasquier says

    Ooh I was just wondering what to make with my jar of mincemeat that was more exciting than mince pies. Mincemeat is definitely more Christmassy but chocolate in chilli works so a savoury twist with minced meat might work too ! Love the knives 🙂

  42. Galina Varese says

    Mincemeat, definitely, as minced meat is a different entity, though I believe in the olde times they actually used minced meat with spices in mince pies. The sticky buns look lush!

  44. agooddaytodye says

    Hmmmm, we do eat minced meat all year round and I couldn't imagine using mincemeat all the time – it's definitely a Christmas treat. So I'd have to say mince meat as the family would go mad if they never had Cottage Pie again!

  49. Choclette says

    Ooh Dom you are a wonder. What a clever way of using mincemeat – a sort of sophisticated and Christmassy Chelsea bun. Sounds so delicious and would be perfect for Christmas breakfast. Thanks for coming up with another WSC stunner 🙂

    Oh, and it's mincemeat of course.