Grist Mill Baking
Showing all 7 results
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Carrot Pudding w/ Hard Sauce – 500ml
$15.00Moist, dense and full of spices, this steamed pudding is made with grated carrots and potatoes, raisins and a delightful mixture of ground cinnamon, cloves and allspice. Warm and serve with a rich and creamy butter-based hard sauce for a magical (and historical) dessert.
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Classic Christmas Fruitcake – 1lb
$25.00Full of fruits and spices, and perhaps lots of brandy, a scratch-made Victorian Christmas cake was a great way to show off wealth. We’ve developed a wonderful recipe that’s rich, dark, moist and delicious. (And yes, we use our own candied peel and other local ingredients in this fruit cake.)
To give us adequate time to ‘feed’ your fruitcake enough brandy, this product won’t be available for pick up (or delivery) until mid-December but please order as soon as possible.
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Classic Christmas Fruitcake – 2lb
$40.00Full of fruits and spices, and perhaps lots of brandy, a scratch-made Victorian Christmas cake was a great way to show off wealth. We’ve developed a wonderful recipe that’s rich, dark, moist and delicious. (And yes, we use our own candied peel and other local ingredients in this fruit cake.
To give us adequate time to ‘feed’ your fruitcake enough brandy, this product won’t be available for pick up (or delivery) until mid-December but please order as soon as possible.
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Green Tomato Mincemeat – 500ml
$10.00A fully vegan version of our popular traditional mincemeat, full of spices and dried fruit, perfect for baking in tart shells, stuffing into a roasted apple and more.
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Traditional Mincemeat – 500ml Jar
$15.00The sweet and spiced fruity filling we now think of as mincemeat is a pale imitation of the minced meat (and spice, preserved with brandy) of long ago that was served as a main course, instead of a dessert. As spices and fruit became more commonly available historically, the recipe shifted from savory to sweet. This recipe bridges the gap, providing a filling that’s familiar (if richer and tastier) while still including not only the beef fat (suet) but also some meat itself.
Use this filling to make classic mincemeat tarts or stuff into a cored-out apple to make this most incredible baked apple you’ve ever had.
Showing all 7 results