I used Delia's recipe but I left out the almonds and used mixed fruits (a pre-mix of currants, sultanas & citrus peel) with some spare windfall apples from the orchard. I may also have used more booze than Delia does because I like my mince pies boozy.
There it all is in the bowl, absorbing the fluids, before it goes into the oven for the suet to melt.
Whilst making this batch I realised that the smoker runs at about the temperature required, so I whipped up another batch adjusting the mixed spice to be a bit more BBQish by adding a pinch of 5 spice & a tiny pinch of cayenne pepper. I swapped the brandy for Bourbon too and smoked it over maple for sweetness.
Right now both batches are in large jars in the cellar, in another couple of weeks I'll put them in smaller jars (with another splash of booze) and then give some as gifts & turn the rest into delicious mince pies. Watch this space