The term “mixed spice” for this popular British spice blend has been referenced in cookbooks since at least the early 1800’s. It’s especially popular in baked goods (thus also called “cake spice”) during the Christmas season where it’s used in a variety of holiday baked desserts including English Christmas pudding, thus also commonly called “pudding spice.” Mixed spice is similar to gingerbread and pumpkin spice blends in other countries in its choice of spices and has a warm and sweet-spicy flavour and fragrance.
How to Use It
Mixed Spice is used in a variety of cakes, puddings, pies, breads and buns, cookies, pancakes, cupcakes, gingerbreads, and fruit salads. For a unique flavour boost, you can substitute this blend for anything that calls for cinnamon. You can also get creative with savoury dishes like adding it to stuffing mixes for your chicken or using it as a seasoning for roast chicken.
The fragile oils of spices (the source of the aroma and flavour) evaporate and weaken over time, so I usually make just enough to last me for a couple of recipes and then make another fresh batch. It takes less than 5 minutes to make a batch, so there’s really no reason not to!
- 1 tablespoon quality ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoons ground coriander
- 3/4 teaspoon ground mace
To make this blend, simply combine all the ingredients together in an airtight container and keep it store in a dark, cool place.
Spices ideally should always be ground from whole spices that have been roasted – that will always yield a stronger flavour and aroma. But as long as you’re using fresh pre-ground spices, you’ll have a fabulous mixed spice blend
Combine all spices in an airtight glass jar and keep store in a dark cool place for up to several months.
Makes about 1/4 cup of Mixed Spice.
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