Mince Pie & Mulled Ale Primitive Rock Baking.

Hello everyone, Merry Christmas to you all. I've been foraging for a few bits and bobs, got some pine cones, some pine needles, some Norway spruce, some holly, so you can probably guess what I'm going to do with that. But until I get to that I'm going to be making a mince pie and some mulled owl. So I need to get this fire going and we'll get baking. The first thing I have to do is start off with my filling and to do that I'm going to start with the fresh ingredients here. So we've got an apple, an orange and a lemon and we're going to move on to our other preserved ingredients. So I'm just going to use my open all, cut this apple up a bit, doesn't it look cool. I'm just going to dice this up. Then I'm just going to get some of the brine or peel off of the citrus fruits and the orange there. Now I'm just going to juice them. I'm going to take a slice of the orange for later. I'm just going to add in that fresh fruit and juice, give that a good old mix. Should have really brought my big bowl. With that soaking away I'm just going to start adding in our suet. I'm just going to mix that through too. I'm just going to prepare the pie base here. I've just got some ready rolled pastry today. I'll just line that and I'll be ready for our filling when it's finished soaking. Just need to tend to the fire now. Okay it's time to fill the pie crust. This smells glorious. I've probably got way too much but that's okay. I can do more when I get home. Just get another sheet of that pastry. I'll just crimp the edges down and with the knife I'm just finish her off. I've got some holly leaves, some berries, a couple of slits and that's all ready. So I just need to check on the oven. Time to put this in. It's got an egg wash with sugar on top. I've just put some stones on top of the plate in there. I've got a few bits of honeysuckle that grow around the trees here and what I'm going to do is try to make it into a ring for my wreath. See how that goes. As you can see I've got spruce and pine and lilandai stuff. A variety of pine cones. Got two types of holly here as well. I've just tied this together with some jute twine. Kept the extra on top there and I'm just going to start off by padding it out with sprigs of spruce. So this is basically proper Christmas tree. I'm just going to start tucking these in, weaving them through and making something that resembles a wreath. With the wreath done and the pie baking all that's left to do is prepare the mould out. So I'm just going to open this up. Proper job and I wanted to do it the traditional way but I'm just going to warm it up in here. There's that and for good measure a swig of brandy, a slice of orange, slice of lemon, a little bit of apple, got a star anise, two cloves, stick of cinnamon and afterwards I'll be grating a little nutmeg. It is raining a little bit now but the pie is nearly done. Once that comes out I'll put the ale in and we'll be pretty much set. I've got a slice of fresh ginger. This is now kind of lukewarm and for the bit I've been worried about. Oh that's not a bad looking crust. Yep I'm happy. Okay I've got the beautiful slice of pie, got me a mould ale. Oh a little bit of a kick. I'm pretty happy with this. That is just how a mince pie should be. It's quite boozy actually. I added in that little extra bit. Delicious. Well thank you all very much for watching. I'm going to leave a little festive spirit in the woods here. Merry Christmas to all of you and thank you very much for this year, all your views, all your comments and everything and I'll see you all again soon. Have a good one. Bye.