First off ... mince pies made with my old o level cooking formula for shortcrust pastry of half fat to flour (and the half fat is then subdivided into half marg and half lard.) Mincemeat mixed with a grated apple and some orange juice makes it tastier, moister and it goes further. Then little stars for lids saves all that sealing and bubbling over.
Next is the Christmas cake. Found a recipe on the internet this year. Claims to be really moist and was easy to mix up. It is in the oven now ... and will be for the foreseeable future.
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