So it’s the middle of November and…dare I say it, I’m feeling festive? My Christmas shopping is over 50% done – a record for me – and I’ve already purchased the wrapping paper and my Christmas baking has started in earnest. Last year, I did very little – I made a not-so great Christmas Cake and some mince pies and I would say that’s about it. This year, I knew I had to make more of an effort, so here I am, in November, putting ginger in everything.
Christmas is almost here – two weeks no less, and my tastebuds are craving anything that has even the slightest connotations with Christmas. This week, it was mince pies – mince pies are a very British thing. Cold or warm, with or without cream, either way is fine. More than fine. Either way is a joy to behold. I like to mark December 1 with my first mince pie – y’know, really get that festive ball rolling with what I consider the ultimate sweet Christmas treat. My deep-filled mince pies are topped with icing sugar, with the filling encased inside a sweet and crumbly pastry.