Berry ice cream
This pudding is so simple, you almost feel you've cheated - it looks like a Christmas pud but is altogether different
Mincemeat & pecan palmiers
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 20-24
Skip to ingredients
- 200g mincemeat
- handful pecannuts, chopped
- 1 tsp ground cinnamon
- 3 tbsp maple syrup
- plain flourfor dusting
- 250g puff pastrypreferably all butter
- icing sugarto serve
Nutrition: per palmier
- kcal91
- fat5g
- saturates2g
- carbs13g
- sugars8g
- fibre0g
- protein1g
- salt0.1glow
Method
step 1
Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.
step 2
Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.
step 3
Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.
