Cookies & Biscuits · Crumbles · Fillings · Pies

Plum, Spice, and Mixed Nut Filling

Mixed PlumsEvery year, for Christmas, my Mum makes her own traditional mincemeat and pies for me and the rest of the family and I, for one, am a most grateful recipient!  I adore mince pies, however, there are lots of people who don’t like them. Here is my alternative to the traditional mincemeat pie filling. It is not made months in advance, although it will not keep for as long either.

  • 150g Chopped and pitted plums (I used a mix of large and small ones)
  • 100mls Water
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Mixed Spice
  • 1 teaspoon Ground Ginger
  • 30g Roasted chopped Hazelnuts
  • 30g Chopped Pecan Nuts
  • 30g Chopped Macadamia Nuts
  • Use the above combination of nuts, or choose your own
  • 50ml Grand Marnier (Orange Liqueur) or the same amount of Orange Juice
Place the plums and water in a saucepan, bring to the boil, turn back the heat, and simmer for 20 minutes until the fruit has softened.  Add the spices, mixed nuts, liqueur/orange juice, and combine. Set aside and allow to cool.  Place in the fridge overnight before using. This allows the filling to firm up slightly.
  • This recipe is very versatile and works well as a filling for biscuits (Fig Roll Style!), palmiers, swirls or as a topping for shortbread.
  • You can store this in a Kilner jar (or any airtight container) for up to 4 days in the fridge.

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