Silver linings and all... I used them up to make gorgeous stuffing for Easter Sunday. We had made spinach and lemon sausage rolls for the previous day's teatime out visiting, and the leftover mixture mixed with the hot cross buns made into crumbs just worked beautifully - so tasty and fruity and spicy! It was put into a greased pie dish and baked at 180C for 30 minutes.
We just knew the same mixture would make a lovely pie - something about the mixture of suet, sausage, warming spices and fruit all encased in pastry has a very pleasing feel of ancient fare about it.