All you do is combine the above ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225ºF (120ºC), cover the bowl loosely with foil and place it in the oven for 3 hours.

Then remove the bowl from the oven and don’t worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools stir it from time to time; the fat will coagulate and instead of it being in tiny shreds it will encase all the other ingredients. When the mincemeat is quite cold stir in the brandy. Pack in clean dry jars, cover with wax discs and seal. It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making.