Chef shares top tip to make ‘extra delicious’ Christmas pudding and mince pies

The Christmas season is in full swing and one of the most wonderful things about this time of year is of course, the food.

From roast turkey with all the trimmings, to cheeses, chocolate and stollen, there's bound to be plenty of goodies for you to pass around to your loved ones.

But it's always nice to serve up the tastiest treats you can, even when shopping or cooking on a budget.

So, with that in mind, chef Tim Kinnaird, the owner of Macarons & More in Norfolk and a former MasterChef contestant has shared his very simple and easy tips for making Christmas puddings and mince pies taste "extra delicious".


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When it comes to Christmas puddings, Tim is all for buying a ready-made one that you can store in the cupboard, to save you having to do too much in the kitchen come the big day.

In fact, he actually recommends buying not just one, but two Christmas puddings over the holiday period.

He said: "Buy an extra Christmas pudding and leave it in the cupboard for next year.

"Matured for a year it will be extra delicious."


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And he also has some advice for those who like to buy supermarket mincemeat for mince pies instead of whipping some up from scratch.

In order to make your batch of mince pies taste a little bit more special, he suggests adding some "little extras" to the ready made mincemeat.

For example, try adding a splash of alcohol, such as brandy or whiskey or some finely chopped apples or nuts.

"Little pieces of marzipan are also delicious," he adds.

Tim isn't the first chef to share some of his top Christmas cooking tips.

Recently, Food and Wine Culinary Director, Justin Chapple, revealed the one thing he does to ensure his turkey doesn't dry out in the oven.

And his secret? smothering the meat in mayonnaise before cooking it.

According to Justin, the mayonnaise makes the turkey really juicy, but it doesn't impact the taste, so those who aren't keen can still try the trick.

He adds that while you can just spoon mayo onto the bird straight from the jar, he likes to make a chipotle version, mixing in one tablespoon of chopped, fresh thyme with one cup (128g) of mayonnaise, the zest of a whole lemon, three grated garlic cloves and minced chipotle chillies.

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