Mincemeat and Marzipan Log

A sweet and spicy recipe, a perfect post Christmas Lunch Pudding delicious topped with Clotton Creamery Brandy Sauce

Ingredients:

  • 1 pack of Filo Pastry
  • 2tbs of Demerara Sugar

For the filling:

  • 2 Bramley Apples
  • 2 Eating Apples
  • 1 tsp of Ground Cinnamon
  • 1 tsp of Mixed Spic
  • 2tsp Demerara Sugar
  • 1 Large Lemon, Zest & Juice
  • 100g Roughly Chopped Marzipan
  • 150g Mincemeat

Method:

  1. Prepare the filling. Peel and core all of the apples, then cut them into cubes and place in a bowl with the spices, sugar and lemon juice. Stir together.
  2. Warm the butter in a pan with the mixed spice until melted.
  3. Line a baking tray with a sheet of baking paper.
  4. Lay two pieces of filo pastry next to each other whilst overlapping slightly. Brush the melted butter over the filo and sprinkle with sugar. Repeat this until you’ve used all of the sheets.
  5. Spoon the apple filling into the middle of the filo pastry.
  6. Top with the roughly chopped marzipan and the mincemeat.
  7. Fold the pastry to enclose the log.
  8. Bake for 40 minutes or until golden brown and crisp.
  9. Serve with Clotton Creamery Brandy Sauce.