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for the finishing

for the mincemeat

for the ginger custard

4 x 12 hole patty tins, greased, floured and lined with circles of baking parchment (wax paper)

1. Preheat the oven to 180°C (350°F) gas 4

2. To make the mincemeat, put all of the dried fruit, cherries and candied peel into a large mixing bowl.

3. Add the suet, sugar, spices, lemon rind and juice, grated orange rind and Grand Marnier.

4. Stir in the mincemeat thoroughly and add more liqueur if not moist.

5. Spoon the mixture into sterilised jars, cover and leave in a cold place for 2 days or use now to make the mince pies by mixing in the chopped pear and chopped cranberries.

6. To make the pastry, mix all of the ingredients, except the water, in the food processor, blending for a few seconds until it starts to gather together to form a dough, and then add enough water to make a malleable dough.

7. Put the mixture onto a floured board and knead lightly into a firm dough. Add a little more water if the mixture is too dry and then wrap it in clingfilm (plastic wrap) and chill for 30 minutes.

8. Roll the dough out on to a floured board, quarter of the dough at a time, and cut with a pastry cutter into 48 x 7cm (2 3/4 inch) circles (for the bases) and 48 x 5 cm (1/2 inch) circles (for the lids).

9. Add little drops of extra water if the dough becomes too dry and crumbly when being rolled out.

10. Grease and flour 48 non-stick patty tins and line with circles of baking parchment (wax paper).

11. Line the prepared tins with the larger pastry circles.

12. Fill the pastry with a large teaspoon of mincemeat and cover with the lids. Sprinkle with caster (superfine) sugar and cinnamon and bake for 25 minutes until golden.

13. Leave the mince pies to cool slightly before easing them out of the tins and onto wire racks.

14. Store in an airtight container until needed.

15. Warm through before serving and dust with sifted icing (confectioners') sugar.

To make the custard

1. Mix the egg yolks, sugar, cornflour (cornstarch) and ginger syrup in a large mixing bowl.

2. Warm the milk in a non-stick saucepan and then gradually stir into the bowl of eggs.

3. Transfer the mixture back to the saucepan and cook very gently over a low heat, stirring most of the time, until you have a thick and smooth custard. Add the ginger wine.

4. Remove from the heat just as it reaches boiling point - do not boil.

5. Pour into a clean bowl and stir from time to time, as it cools slightly.

6. Serve in two warm sauceboats with the mince pies or Christmas pudding.

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