[quote=“joesax”][quote=“fruitloop”]…vegetarian lard from somewhere or other.[/quote]Do you mean vegetarian suet? That shouldn’t be necessary for the mincemeat, surely? There are lots of suet-free recipes. And obviously the pastry doesn’t need it.
If it’s for a Christmas pudding or something, I can see why you’d need it. (Some of the best puddings I’ve had have been made with vege suet, by the way.) No idea where to get it here though, sorry.[/quote]Actually, I remembered that there are suet-free pud recipes too. I made something very like this a few years ago, and it was good:
[quote]Christmas Pud (Suet Free!!)
230g,8oz, 4 loosely packed cups fresh wholmeal breadcrumbs
230g, 8oz, 2 cups each of roughly chopped muscatel raisins, sultanas, dried apricots.
60g, 2oz, 2 3/4 cup chopped almonds
60g, 20z, 1/2 cup ground or flaked almonds
one grated apple
1 tblspn grated orange zest
1 tspn ground cinnamon
1 tspn ground mace
1/2 tspn ground cardamon
1/2 tspn of ground cloves
1/2 tspn ground allspice
2tbspns orange marmalade or candied orange peel
juice of one orange
4 medium free range eggs
6 tblespoons or one miniature bottle of brandy
140mls, 5fl ozs one scant cup fortified muscat wine, port, marsala or rich oloroso sherry.
Mix all dried ingredients in a bowl
Mix in marmalade, orange juice, eggs, brandy and wine in another bowl, and beat until frothy. Add liquid to dry ingredients, mix, covr, let stand overnight, add to buttered pudding basin right up to top (no flour so won’t expand much) boil for 5 hours. Reheat for two hours.[/quote]I had to substitute some of the ingredients, though, as I couldn’t find everything I needed in Taichung.