Just when I was being all rude and cynical about surveys in the press, here's one with impeccable credentials. Which? the consumer magazine, have done a survey on mince pies but, rather than coming up with a 'formula for Chrismassiness', testing them on reindeer or any other headline-grabbing gimmick, they've found some proper scientists to do the job.
The University of Greenwich's Natural Resources Institute are, according to Food Scientist Keith Tomlins, more used to examining "the consumer acceptability of cassava, rice, sorghum pastes, peanut butter, tea and cocoa in Africa", but, for the greater good of mankind, they've turned their attention to the humble mince pie.
The results, published in the December issue of the magazine, and discussed on EducationGuardian.co.uk, contained one or two surprises, though no foodie will be too amazed that the Marks and Sparks deep-filled jobs topped the list.
Of course, I fondly imagine that most of us here on Word of Mouth will be baking our own in the frantic weeks between now and the great blowout, and we'll gratefully accept any tips or recipes, but assuming some of us are buying them, any recommendations? Have the boffins got it right or are there better brands around?
And how is a mince pie ideally accompanied? On their own or with a dollop of double cream? Hot with ice cream or cold with brandy cream? A dusting of icing sugar to hide any sins of the home baker or is that all too faffy? Perhaps they're best enjoyed on their own - much more convenient while stood around at Christmas parties. Actually, I've just remembered that my Grandad used to like them with grated cheese on top ... is that weird?
