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The upmarket version of Mrs Beetons classic
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Victorian British


  • Mixing bowl
  • wooden spoon
  • muffin tin
  • knife
  • table spoon
  • rolling pin
  • Chopping
  • Sauce pan
  • chopping board


  • 3 Large lemons
  • 3 Large apples
  • 1 lb Stoned raisins
  • 1 lb Currents
  • 1 lb Suet
  • 2 lbs Moist sugar
  • 1 oz Sliced candied citron
  • 1 oz Sliced candied orange peel
  • 1 oz Sliced candied lemon peel
  • 1 teacup Brandy
  • 2 tbsp Orange marmalade
  • Butter (soft) for baking


  • Grate the lemons, set rind aside. Then squeeze the juice into bowl.
  • Boil the lemons in water in the saucepan till soft and then chop them finely.
  • Skin and core the apples. Bake until soft then chop them finely.
  • Mix lemon choppings and apples
  • Now add all the ingredients to the bowl, and mix thoroughly.
  • Store in a clean jar in the fridge for 1 week till ready to bake.
  • Get your pastry (either home made or shop bought), and roll to desired thickness (suggested 4 cm)
  • Grease the muffin trays with butter
  • Cut the pastry into circles and add to muffin tray
  • ⅓ or ¾ fill subject to your taste. Put light pastry lid on top.
  • Bake in oven for 20 mins (or till golden). Sprinkle with ice sugar if desired.


Keyword Christmas, Mince Pies, Traditional, Victorian