Thursday, December 30, 2010


Plenty of cooking and baking over the past week, but very little photography I'm afraid to admit.  This dessert was a revelation from my newest cookery book (heavily hinted for!) A Year At Avoca.  If you are all mince pied out, this is the answer to your prayers!  This Mincemeat Roulade with Brandy Cream has all the fruity, boozy Christmas flavours but is light and seconds are no problem!!

The recipe calls for a jar of Avoca Home Made Mincemeat (of course!) but I had a jar of Nigella's (well my) Cranberry Mincemeat in the fridge and I used this - any good boozy mincemeat would do.

Mincemeat Roulade with Brandy Cream

5                    eggs, seperated
250g              caster sugar (golden gives a nicer flavour)
1 tsp              vanilla extract
225g              good mincemeat
100g              self-raising flour - twice sifted.

Brandy Cream

250ml            double cream
2 tbsp            brandy
2 tbsp             icing sugar

Preheat oven to 160 C
Line a swiss roll tin (35x25cm approx.) with parchment paper.

Whisk the egg whites (with a pinch of salt) until  they form stiff peaks - set aside.
Beat the egg yolks, sugar and vanilla with an electric mixer for about 8 minutes until it is thick and creamy and doubled in volume.
Fold the mincemeat and the flour through the egg yolk mixtrue using a large metal spoon.
Then carefully fold the whisked eggwhite through.
Pour into the prepared tin, and pop into the oven.
Bake for about 20 minutes, until golden brown and firm in the centre.
Remove from the oven and allow to cool on a wire rack.
When cool make the brandy cream.

Brandy Cream

Whisk the cream, brandy and icing sugar together until it is thick.

Place a large sheet of greaseproof paper on a work surface, dust liberally with icing sugar.
Tip the cooled roulade onto the paper and remove the baking parchment.
Spread the roulade with the brandy cream, evenly over the entire surface.
Roll up the roulade, using the greaseproof paper to help you.
Manoeuvre the roulade onto your serving plate on its final bend of the rolling process.


Wishing you a very Happy New Year, here's to 2011 being a great one!


From Beyond My Kitchen Window said...

I made mincemeat pie for Christmas. Just the jar version. I can never get enough of it, and of course this recipe sounds amazing.

Chele said...

Mmmmmmmmmm - Sir Nigel has a recipe in Tender Vol 2 for a Mincemeant and Apple dessert that is pretty similar, can't wait to taste it ;0)

Biren said...

My girl friend in UK once gave me somemincemeat tart for Christmas when she visited and they were good. Your micemeat roulad looks like a real treat! Hope you had a wonderful Christmas and here is wishing you and yours a very Happy New Year!

À LA GRAHAM said...

Oh my goodness...this looks divine! Really I could probably just do with a bowl of the brandy cream! Hope you have a happy new year!

Lorraine said...

mmm - looks yummy! A Year at Avoca was also on my xmas list - and my mother kindly obliged (or should I say Santa!).

Ocean Breezes and Country Sneezes said...

We love mincemeat pie in my family, especially around the holidays! Your's looks delicious! Looking forward to spending more time "visiting" and "cooking" with you in 2011! Happy New Year!!!


mrsnesbitt said...

I baked 2 dozen mince pies and hubby and I ate them all - something about a warm pince pie - you have to eat 2! lol! Still back to the plot now - and yes I too should drink more water!

Unknown said...

nice and light which i'm sure makes a massive change...delicious! Happy new year BVG, hope 2011 is a healthy and successful one for you and yours Dom x

Choclette said...

Hey, a great way to use mincemeat for those not keen on mince pies. I shall try and remember this for next year.

Happy New Year

Unknown said...

Seriously, anything with a Brandy Cream Sauce is a FRIEND of mine!

Happy New Year! XO