They look sooo good !!!!! ( I wish I lived in your house ) For next weeks Q&A Could you let us know the different makes and models of your favourite kitchen aids like kitchen knives, food mixers etc that you use and find invaluable, Thank you so much xx
Gorgeous. I am not a good baker but definitely going to try those. My late mum’s mince pies were my favourite, but I never managed to get her recipe. ❤
I absolutely love these mince pies, our family have been making them for 25 plus years. Think we got our recipe from Jocelyn Dimbleby originally. They are a bit of a faff to make but so worth it and once you have had them there is no going back! They are delicious 🥰
Hi Charlie . I know you bake a lot of Christmas cakes, but did you know that Aga have a cake baker, supplied with 3 cake tins of different sizes and the largest size cake only takes 2 hours 40 minutes in the roasting oven? I must have a go at baking your mince pies , they look delicious .
Mmmmm, Charlie they made my mouth water, l shall definitely be making them, l always make a frangipane topping on my mince pies, but my son requested pastry this year, so l shall make yours. Thankyou very much for giving us the recipe, l wrote it down but don’t think you said how many grams of butter, can l be cheeky and ask.? Super vlogs so enjoy watching you in your cosy kitchen. Loved your Cornishware willow mug you had the other day,so l ordered the butter dish, it’s lovely!
Hi Charlie, a question for your Q&A. I am cooking a rib of beef (so on the bone) for six people on Boxing Day. As I am an Aga newbie, how would you cook it in the Aga? Many thanks, and will definitely give your mince pies a go!😋🎄
So far this year I have made a dozen with ground almonds in an enriched pastry, 18 in an old fashioned plain lard and butter short crust and was planning on doing the Joselyne Dimbleby recipe. I love the idea of the Philadelphia cheese so might give that a go. Would you freeze before or after cooking?
Because year ago (well, centuries ago in fact), sugar was expensive so the pies genuinely used minced meat inside the filling, along with a bit of the fruit to keep costs down as obviously meat was cheaper. As sugar became more popular, so it decreased in price and was readily available and so gradually the meat element got phased out and replaced with the pure fruit filling today that we call mincemeat.
Charlie you say you share the recipe for these but it wasn’t quite complete so can pls let us know how much butter went into the pastry as you didn’t say? And also the sugar to cream cheese ratio as you dolloped it out whilst talking but didn’t say how much sugar and how much cream cheese. Thanks.
I am DEFINITELY going to try these thank you 🤩 💜💜💜💜
Brilliant, you are very good at everything you do. Your husband is a very lucky man 😊
Love the way you always wear your rings .. even making pastry!!!
What a fab cooking vlog. Love your colour coordination with your outfit and kitchen. Definitely going to try. X
They look sooo good !!!!! ( I wish I lived in your house ) For next weeks Q&A Could you let us know the different makes and models of your favourite kitchen aids like kitchen knives, food mixers etc that you use and find invaluable, Thank you so much xx
My condolences to Simon and to you for the loss of your cousin... Eternal be his memory!
🙏🙏
Yum 😋 they sound delicious , just added all ingredients to my shop and I will def be making them this weekend ❤
Superb taste and texture,supercalafredjulisticexpialidosis 😊
Gorgeous. I am not a good baker but definitely going to try those. My late mum’s mince pies were my favourite, but I never managed to get her recipe. ❤
THANK YOU
I absolutely love these mince pies, our family have been making them for 25 plus years. Think we got our recipe from Jocelyn Dimbleby originally. They are a bit of a faff to make but so worth it and once you have had them there is no going back! They are delicious 🥰
Question who is visiting you at Christmas ? Do you go out on new year's eve and what will you wear on Christmas day?
Hi Charlie . I know you bake a lot of Christmas cakes, but did you know that Aga have a cake baker, supplied with 3 cake tins of different sizes and the largest size cake only takes 2 hours 40 minutes in the roasting oven? I must have a go at baking your mince pies , they look delicious .
Mmmmm, Charlie they made my mouth water, l shall definitely be making them, l always make a frangipane topping on my mince pies, but my son requested pastry this year, so l shall make yours. Thankyou very much for giving us the recipe, l wrote it down but don’t think you said how many grams of butter, can l be cheeky and ask.? Super vlogs so enjoy watching you in your cosy kitchen. Loved your Cornishware willow mug you had the other day,so l ordered the butter dish, it’s lovely!
Sorry it’s 375g xx
@ Bless you Charlie, Thankyou so much for such a quick reply x
Hallo Charlie could you tell me what size your Magimix is please
Hi Charlie, a question for your Q&A. I am cooking a rib of beef (so on the bone) for six people on Boxing Day. As I am an Aga newbie, how would you cook it in the Aga? Many thanks, and will definitely give your mince pies a go!😋🎄
Question - your nails look incredible! Are they gel nails done at the salon?
So far this year I have made a dozen with ground almonds in an enriched pastry, 18 in an old fashioned plain lard and butter short crust and was planning on doing the Joselyne Dimbleby recipe. I love the idea of the Philadelphia cheese so might give that a go. Would you freeze before or after cooking?
I'm curious to know how the cream cheese affects the flavour, the pastry sounds delicious - orange is so Christmassy!
How much butter Charlie? ❤
Charlie, guessing you can do this in a Kenwood?
I wonder why the filling is called 'mince meat' when it isn't meat. I have always wondered about this 😁
Because year ago (well, centuries ago in fact), sugar was expensive so the pies genuinely used minced meat inside the filling, along with a bit of the fruit to keep costs down as obviously meat was cheaper. As sugar became more popular, so it decreased in price and was readily available and so gradually the meat element got phased out and replaced with the pure fruit filling today that we call mincemeat.
What time do you eat Christmas Tea? ❤
Charlie you say you share the recipe for these but it wasn’t quite complete so can pls let us know how much butter went into the pastry as you didn’t say? And also the sugar to cream cheese ratio as you dolloped it out whilst talking but didn’t say how much sugar and how much cream cheese. Thanks.
It’s okay, scrap that! I’ve just found the recipe on line, thanks.
Sorry it’s 375g xx
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I am so tempted to make these. Not hugely impressed with the ones sold at stores.
Happy for you but disappointed that the planner is sold out!
Back in stock now xx