The Hebridean Baker Shares 3 Festive Recipes

Give your festive feast a Celtic twist with these delicious recipes from Coinneach MacLeod, aka The Hebridean Baker. As well as food, the BBC TV presenter’s new book Hebridean Baker: A Scottish Christmas features stories of the islands and craft projects. 

Here we share three recipes with a citrus spin.

Limoncello Mince Pies

Time to give your mince pies a twist! With lemon taking centre stage, apricots complimenting the traditional dried fruit and limoncello stepping in for the usual brandy, these pies taste brighter and lighter. Even the pastry gets in on the act, with a little lemon zest running through it – proof that a small change can make a classic feel, and taste, new again.

Ingredients:

Makes a dozen

For the limoncello mincemeat (makes 4 jars)

• 175g (6¼oz) dried apricots, finely chopped
• 100g (3½oz) mixed peel
• 150g (5oz) currants
• 150g (5oz) raisins
• 150g (5oz) sultanas
• 1 lemon, zested and juiced
• 1 cooking apple, peeled, cored and finely chopped
• 125g (4½oz) butter, cut into cubes
• 50g (1¾oz) whole blanched almonds, roughly chopped
• 225g (8oz) light muscovado sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 200ml (¾ cup + 1 tablespoon) limoncello

For the pastry

• 375g (13¼oz) plain flour
• 250g (9oz) butter, softened
• 125g (4½oz) sugar, plus extra for sprinkling
• 1 large lemon, finely zested
• 1 egg
• A little milk, for sealing
• Icing sugar, for dusting

Method:

1. Start by making the mincemeat. Put all the ingredients – except the limoncello – into a large, heavy-based pan. Set the pan over a low heat and let everything warm through gently, stirring now and then, until the butter has melted and the fruit is glossy.
2. Bring the mixture to a very gentle simmer and cook for about 10 minutes, stirring occasionally, until everything is well combined and lightly thickened. Remove from the heat and leave to cool completely, then stir through the limoncello.
3. Spoon the mincemeat into sterilised jars, seal, label and store in a cool place. It can be used straight away, but the flavour improves if you give it a week or so to settle.
4. To make the pastry, put the flour, butter, sugar, lemon zest and egg into a bowl and bring together gently into a dough. Take care not to overwork it: a light touch keeps the pastry tender. Wrap and chill in the fridge for 20 minutes.
5. Heat the oven to 180°C fan (400°F).
6. Roll the chilled pastry out to about 3mm (¼”) thick. Using a fluted cutter (about 9cm (3½“) wide), cut out 12 discs and press them into the holes of a muffin tin.
7. Fill each case with a generous spoonful of the limoncello mincemeat, so it comes about three-quarters of the way up the sides.
8. Cut out 12 slightly larger plain pastry circles for the lids. Brush the rims of the pastry cases with a little milk, place the lids on top and gently press to seal.
9. Sprinkle lightly with sugar.
10. Bake for 20 minutes, until the pastry is pale gold and just crisp. Lift out and transfer to a wire rack to cool. Lightly dust with icing sugar and these pies are ready to serve warm or cold.

Hebridean 75

A French 75 cocktail has always brought a hint of glamour to any occasion. Named after a First World War field gun, it’s traditionally gin, lemon and Champagne. This is my island version, served with gin from the Isle of Harris Distillery. The bones are the same – lemon, good gin and something sparkling – but with a Hebridean twist. Chill your champagne glasses, pop the cork and enjoy the celebrations!

Ingredients:

Serves 2

For the sugar syrup

• 100g (3½oz) sugar
• 50ml (3 tablespoons + 1 teaspoon) water

For the cocktail

• Plenty of ice
• 100ml (¹⁄₃ cup + 2 tablespoons) gin
• 30ml (2 tablespoons) freshly squeezed lemon juice
• 20ml (1 tablespoon + 1 teaspoon) sugar syrup
• Prosecco (or champagne), to top up
• 2 lemon twists, to garnish

Method:

1. Start by making the sugar syrup. Tip the sugar and water into a small saucepan and warm gently, stirring until the sugar has completely dissolved and the liquid turns clear. Bring just to the boil, then remove from the heat and leave to cool fully. The amount you have made here should be enough for an evening of cocktails.
2. When you’re ready to mix, fill a cocktail shaker generously with ice. Pour in the gin, lemon juice and the cooled syrup. Put the lid on and give it a proper shake for about 10 seconds.
3. Strain evenly into two chilled flutes. Top each one with prosecco, or champagne if you prefer, pouring slowly so it keeps its bubbles. Give the gentlest stir to marry everything together.
4. Twist a strip of lemon peel over each glass to release its oils and serve immediately.

Orange & Cardamom Cake

This is the sort of cake I love having ready on the kitchen table around Christmastime. Baked in a bundt tin, it looks impressive and it’s a beauty for guests drifting in and out on seasonal visits. Orange and cardamom are natural partners: the citrus keeps everything bright and fresh, while the cardamom brings an aromatic warmth that feels just right at this time of year. The yoghurt keeps the crumb soft and tender, and a simple orange icing settles into the grooves of the cake, making it as lovely to look at as it is to eat.

Ingredients:

Serves 8

For the cake

• Butter, softened, for greasing
• 300g (10½oz) plain flour, plus extra for dusting
• 175ml (¾ cup) vegetable oil
• 3 eggs
• 300g (10½oz) Greek or natural yoghurt
• 375g (13¼oz) sugar
• ½ teaspoon fine salt
• 2½ teaspoons baking powder
• 10 cardamom pods, seeds finely crushed
• 1 orange, zested (keep the juice for the icing)

For the icing

• 175g (6¼oz) icing sugar
• 2 tablespoons freshly squeezed orange juice

Method:

1. Preheat the oven to 160°C fan (350°F).
2. Start by preparing your bundt tin. Use softened butter to generously grease every curve and groove of the tin. Dust lightly with flour, then tip and tap the tin to remove any excess. Set aside.
3. In a large bowl, whisk together the oil, eggs, yoghurt and sugar until smooth and well combined.
4. In a separate bowl, mix the flour, salt, baking powder and crushed cardamom seeds. Add the dry ingredients to the wet mixture and fold gently until just combined. Stir through the orange zest.
5. Pour the batter into the prepared bundt tin, smoothing the surface lightly.
6. Bake for 50 minutes, until risen and golden; a skewer inserted into the centre should come out clean.
7. Leave the cake to cool in the tin for 10 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.
8. To make the icing, sift the icing sugar into a bowl and add the orange juice a little at a time, stirring until you have a thick but nicely pourable glaze.
9. Once the cake is fully cool, spoon the icing over the top and let it gently run down the grooves. Serve just as it is!

Recipes extracted from Coinneach MacLeod’s Hebridean Baker, A Scottish Christmas, out on November 5, Bonnier Books