As Christmas rapidly approaches, palace chefs are in full swing preparing for King Charles’s grand Christmas Day feast, complete with all the opulent fixings. The Royal banquet, extravagantly laid out to cater to the extended Royal family, might exceed the typical holiday budget, but ardent Royal fans can sample a bit of regal culinary delight by baking King Charles’s cherished mince pie recipe.
Created by Buckingham Palace’s dedicated team of culinary artists, these scrumptious pastries are crafted with affection annually—and in 2017, the Palace generously disclosed the recipe to the public, inviting home cooks to emulate the Royal treat.
When the recipe was unveiled, Royal Pastry Chef Kathryn Cuthbertson dispensed vital guidance, telling fans: “Give yourself plenty of time.” Concurring on the importance of patience, Chef de Partie Victoria Scupham—who was recruited by Kathryn—advised that having “cold hands” is also beneficial when handling the dough.
The skilled duo takes on the mammoth task of producing approximately 1200 mince pies each Christmas season to serve at numerous Royal events and festive gatherings across palatial residences.
Despite the substantial workload, they insist that the feat is entirely manageable with proper planning and organisation, reports The Mirror.
Besides the classic mince pie recipe shared below, the royals also relished a few festive twists on the traditional treat. This included a petite version topped with flaked almonds and brushed with egg whites and icing sugar.
So what exactly does it take to recreate the mouth-watering mince-pies at home?
Ingredients
- zest and some juice of 1 unwaxed lemon
- zest and some juice of 1 unwaxed orange
- 2 tablespoons brandy
- 1 tablespoon of port
- 1 tablespoon of rum
- 1 tablespoon of sherry
- 120g (1 cup) suet
- 160g (3/4 cup) golden sultanas
- 100g (1/2 cup) raisins
- 100g (1/2 cup) mixed peel
- 100g (1/2 cup) currants
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cinnamon
- 1.2 teaspoon ground cloves
- 160 (6oz) russet apples, peeled and grated
- 500g (1lb 2 oz) sweet pastry
- Egg washed for sticking lids on the bases
- Granulated sugar for the top of the mince pies before baking
- Icing sugar for dusting
Equipment
- 12 hole non-stick shallow baking tray / mince pie tin 32 x 24 cm/ 12.5 x 9″
- Fluted or plain cutters
