Home BR7 Baking It’s here! Our new monthly food blog sponsored by Aprils Kitchen-BR7 Baking

It’s here! Our new monthly food blog sponsored by Aprils Kitchen-BR7 Baking

Each month Aprils Kitchen will be showcasing a new recipe working alongside an organisation or business in Chislehurst. This month it's the turn of Champion Wines


December 2017 – Mulled Wine and Mincemeat

Christmas can be a very stressful time year and if you’re anything like me, you enjoy making special treats for friends and family but don’t always have the time.

Well, these two recipes are perfect for those of you who want to make that extra effort but not spend the whole day in the kitchen.

I love the smell of mulled wine on a cold winter’s day and this recipe requires no time at all but tastes delicious. It can also be served chilled with some ice for an unusual but tasty twist.

Mincemeat is a great skill to master and it’s actually very easy! Once made it can be used to make yummy mince pies. You can also add a spoonful to some cupcake mix for a special boxing day treat or simply put a ribbon on the jar and gift it to someone special.

Mulled Wine – serves 6

This month we have been working with Champion Wines which is an independent wine merchant based in Chislehurst High Street. They specialize in tasty, small production wines that don’t cost the earth.

Wine specialist Penny Champion has recommended a delicious red wine to use from Argentina. Kaiken Malbec works really well in mulled wine as it has a rich and full taste, and most importantly the alcohol doesn’t burn off so quickly.

Kaiken Malbec is available in The Champion Wine shop for £9.99


1 bottle of Kaiken Malbec Red Wine
2 Clementines / Satsumas – thinly sliced
1 Lemon – thinly sliced
1 Cinnamon Stick
6 Cloves
75g Caster Sugar
2 tbsp. Brandy (optional)


Place all of the ingredients into a large saucepan (except the brandy if using).
Place onto a medium heat on the stove and simmer for 15 minutes.
Remove from the heat and add the brandy.
Strain and serve in heatproof glasses.

April’s Top Tip:

“If you’re throwing a Christmas party or having family over why not pull out the slow cooker? Simply add all of the ingredients and leave on a low heat. Place a ladle and some glasses next to it, and guests can help themselves.”



2 Cooking Apples – core removed and grated (leave skin on)
50g Flaked Almonds
1 tsp Ground Mixed Spice
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
3 tbsp. Brandy / Sherry
100g Shredded Vegetarian Suet
200g Raisins
200g Sultanas
50g Dried cranberries / Dried Apricots – roughly chopped
100g Chopped Mixed Peel
175g Dark Brown Sugar
Zest and Juice of 1 Lemon
Zest and Juice of 1 Orange
This recipe makes enough to fill a 1lb jar which will make approx. 30 mince pies.

Place all of the ingredients into a large bowl (except the alcohol) mix well and cover.
Place in a cool place for 6 – 12 hours to marinade.Preheat the oven to gas mark ¼ / 225 °F/ 110 °C.
Place the mixture into a heatproof dish or deep baking tray and loosely cover with foil.
Bake for 3 hours, stirring occasionally.
Allow the mincemeat to cool slightly, then stir in the brandy and pack tightly into sterilised jars.
April’s Top Tip:
To sterilise jars, wash them in warm soapy water. Rinse well and dry with a clean towel.
Cover the top of the mince with a disk of grease-proof paper and tightly screw on the lid. Place the jars in a cool place for at least 2 days before using.
Place the jars on a baking tray and pop into a medium oven gas mark 4 / 350 °F / 180 °C for 5 minutes. Do this while the mincemeat is cooling so that there is less time for the jars to become contaminated again.

We would love to hear how you got on with this month’s recipe. Good or Bad!

Send your comments and pictures to margarita@visitchislehurst.org.uk OR post your pictures on social media and tag @VisitChis.

Click here for the printable version:

BR7 Baking – December – Printable Version (1)

Printed copies can also be collected from April on Wednesdays at The Old Chapel or Thursdays at the Methodist Church (9.00am – 12.00pm)

Thank you to Champions Wines for working on this month’s issue and Clare Herriot for the photos and video. 

April’s Kitchen-Website

April’s Facebook Page


Clare Herriot Communications




Dropbox – BR7 Video


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