Pumpkin and cheese scone with candied onion and chive sour cream, crispy salami
Mincemeat
100g ice cold butter, coarsely grated
200g dark brown sugar
2 Armagh Bramley apples, peeled, cored and
coarsely grated
zest and juice 1 lemon
50ml orange liqueur
150ml Port
100ml Brandy
600g dried mixed fruit – I like a mixture of
dried cranberries, cherries, figs, sultanas, pear
and raisins
2 teaspoons mixed spice
1 round preserved ginger, finely chopped
2 teaspoons ground cinnamon
Mix together and store in sterilized jars.
375g plain flour
100g butter
75g castor sugar
2 teaspoons baking powder
¾ teaspoon baking soda
300ml buttermilk
75g dark brown sugar
2 teaspoons cinnamon
Butter the holes in a 12 tray muffin tin and set oven to 180oc.
Place the flour in a bowl and mix in the castor sugar, baking powder and soda. Melt the butter and mix 50g of it with the buttermilk. Add to the dry mixture to a dough. Place on a floured surface and roll into a sausage then into a rectangle approximately 45cm x 30cm. Mix the dark brown sugar with 25g of the melted butter and cinnamon and spread over the dough evenly. Roll up from the wider side into a sausage. Cut into 24 slices. Press 12 slices into the bottom of the muffin tin and add a heaped teaspoon of the mincemeat. Top with another slice of the cinnamon roll. Brush with top with the remaining butter and place in oven for 25 minutes or until an inserted skewer comes out clean. Cool in the tin for 5 minutes before removing.
