Good Housekeeping Magazine love our mince pies
Itâ€™s not too early to start talking about Christmas is it? Hope not, because the other day I ate my first mince pie of the year for pure pleasure, and not for work.
We have some very exciting news…drum roll please…our Extra Special 4 pack Mince Pies & Pork Sage & onion stuffing have been â€˜tried, tested and trustedâ€™ by the Good Housekeeping Institute and are featured in their December issue.
This is fantastic recognition for our products, and itâ€™s not down to luck but very hard work. Mince pies are a very precious issue here, ask 100 people what they like and youâ€™ll get 100 different answers.
We started creating the recipe for these mince pies in Februaury. Not trying to re-invent the wheel, we wanted a classic, traditional recipe with the prefect balance of sweetness, spice & citrus finished with a splash of booze.
Getting the recipe right was a detailed process. The mince meat and the pastry were tasted and discussed in great detail. Because of timelines, the Bakery team had to have the recipe completed by April so production trials in the factory could start and the recipe could be printed onto the packaging.
So it wasnâ€™t a surprise to hear everyone loves them, including the ladies at Good Housekeeping. Getting an accreditation is not easy. How do I know? Because I asked them last week when I was down in London celebrating the great news with the Good Housekeeping team in their kitchens. First products are tasted and tested by the food teams at the magazine. If they are particularly good, products go on to be scrutinised further by a customer panel. Finally, some get the seal of approval and thankfully ours made it into this elite bunch.
By the way, if youâ€™re feeling adventurous and you love the Extra Special mince pies then you should try to bake your own. We loved the recipe so much that we made sure our Extra Special mince meat in the home baking aisle is the exact same recipe as our mince pies baked in store. No excuses now.
Iâ€™m not really a sucker for tradition and would love to see a new modern mince pie on shelves next year. If you think your mince pies are better, or you have a great alternative recipe then Iâ€™d love to give it a go!