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Mixed Spice (UK)

post #1 of 5
Thread Starter 

In the US there is no such spice blend that I've ever heard of named "mixed spice" as there seems to be in the UK.  Rachel Allen has made it to our TV, but some of the ingredients and products remain a tad elusive.

 

What are the components and ratios, if known, of the spice blend she uses in Christmas Cake (and other things) that she calls "mixed spice"?

 

Thanks!

post #2 of 5

Here's an explanation.

 http://www.spiceworld.uk.com/product_info.php?products_id=2164

 

I've attended a number of courses at the Ballymaloe cookery school, started by Darina Allen, Rachel A's mother in law. 

 

BTW - it's a wee bit late to start making Christmas cakes for this year's celebrations. They wouldn't really have time to mature unless you use a 'quick' fix recipe.

post #3 of 5
Thread Starter 

Thanks very much... I also found this:  http://en.wikipedia.org/wiki/Mixed_spice

 

Next time I'll have to ask a more intelligent question.  chef.gif

post #4 of 5
Thread Starter 
Quote:
Originally Posted by Ishbel View Post

I've attended a number of courses at the Ballymaloe cookery school, started by Darina Allen, Rachel A's mother in law. 

 

BTW - [b]it's a wee bit late to start making Christmas cakes for this year's celebrations.[/b] They wouldn't really have time to mature unless you use a 'quick' fix recipe.



Yes, you are quite right.  I made my traditional American fruit cake again this year.  Fruit was macerated in bourbon and cake aged in cognac.  It has been aging for 2 months now.  It should be good, as usual, to those who like it.

 

I've been fascinated with the possibility of someday making a real, traditional British fruitcake.  I just watched an episode of Rachel Allen's Bake! in which she not only made such a cake but encased it in a almond paste... the almond paste being attributed to Darina.  I like that added touch, which is never seen in the US to my knowledge.

 

I just happen to like any kind of dense, fruity, liquor-soaked cakes and will try to make a Guiness cake one day too. 

post #5 of 5

British christmas cakes are always covered in marzipan and then iced!  It's not a Darina or Rachel 'thing'!  I iced mine (all of them, I make for a group of friends and family!) last weekend.  They were made on Stir Up Sunday and have been 'fed' with brandy once or twice a week since then.

 

I also make Scottish black bun for our Hogmanay celebrations, too.

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