- For the mincemeat
- 100g (3½oz) currants
- 100g (3½oz) raisins
- 100g (3½oz) sultanas
- 100g (3½oz) dried cranberries
- 100g (3½oz) dried apricots, chopped
- 50g (1¾oz) mixed peel
- 1 large cooking apple, peeled, cored and roughly chopped
- 75g (2¾oz) butter, cubed
- 25g (1oz) whole blanched almonds, roughly chopped
- 125g (4oz) light muscovado sugar
- ¼ tsp ground cinnamon
- ½ tsp ground mixed spice
- 1 lemon, finely grated zest and juice of half a lemon
- 100ml (3½fl oz) brandy, rum or sherry
- For the pastry
- 175g (6oz) plain white flour
- 1½ tbsp icing sugar, sifted
- 100g (3½oz) butter, cubed, plus extra for greasing
- For the topping
- 75g (3oz) butter
- 75g (3oz) self-raising white flour
- 40g (1½oz) semolina
- 40g (1½oz) caster sugar
- To serve
- fresh cream or brandy butter
Ingredients
- For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry.
- Preheat the oven to 400F and grease a 23x33cm (9x13in) Swiss roll tin or equivalent.
- For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs.
- Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes.
- On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry.
- Trim the pastry level with the top edges of the tin and patch any gaps if necessary.
- Spread the mincemeat evenly over the pastry base.
- To make the topping, melt the butter and allow this to cool slightly.
- Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier.
- Using a coarse grater, grate the topping over the mincemeat and spread evenly.
- Bake in the preheated oven for about 20-25 minutes, or until golden-brown.
- Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter.
Directions
Tips/Techniques
To freeze: store the cooked slices in a plastic container - seal, label and freeze for up to three months.To thaw: thaw in the freezer box for four hours at room temperature or overnight.
To reheat: warm in a preheated oven 150C/300F/Gas 2 for about 20 minutes - dust with icing sugar before serving.
Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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