Her first novel was called the Yorkshire Pudding Club, and Barnsley’s best-selling author Milly Johnson has such a passion for them, she even dishes them up with the Christmas dinner.
“We have millions of Yorkshires with the turkey,” says mum of two Milly, who now has 11 novels to her name. “I have a houseful this year and will spend all day cooking to Pavarotti. Everything is hand-made apart from the pud. It’s like a military operation with pans bubbling everywhere and I do a ridiculous amount because everyone likes and dislikes different things. We have a huge feast, then graze on home-made truffles and tiny mince pies. Next day, make bubble and squeak, sprout soup and turkey fricassee from the leftovers.”
Milly’s Filo Pastry Mincemeat Parcels
Cost: £3 makes: 18
Sheets of frozen filo pastry cut into approx 6” squares (you’ll need 3 of these for each parcel)
411g jar of mincement
Splash of brandy or rum (optional)
Glace cherries (optional)
1oz melted butter
Icing sugar to sprinkle
This is quick and easy and I love filo pastry. Tip the mincemeat into a bowl, add cherries and booze and leave to marinade overnight. The next day, ensure pastry is thoroughly defrosted (remove from outer carton and thaw in clear wrap for approximately 1 hour 40 minutes) then place three filo sheets on top of each other at an angle so the points form a star pattern. As you do his, brush a thin layer of melted butter between each layer.
Place a heaped teaspoonful of mincemeat in the centre of the pastry, gather up the pastry sheets and press the edges together to form a parcel.
Lightly brush the parcels with more butter and place in a pre-heated oven at 190 deg C/375 deg F, Gas Mark 5 for 10-15 minutes until golden. After removing them from the oven, sprinkle with icing sugar. Eat with clotted cream (you’ve saved loads of calories by using filo pastry).
Got a recipe or a craft to share? get in touch, or try this recipe and tell us your verdict