I love this time of year, and I make it my mission to use mincemeat in as many creative ways as possible!
This slice is a gorgeous dessert, perfect for a refreshing but festive end to any Christmas meal!
25g sliced almonds
175g g currants
175g mixed peel
175g soft brown sugar
2 tsp mixed spice
1/2 tsp cinnamon
1 pinch nutmeg
1 zest and juice orange
1 zest and juice lemon
2 Bramley apples (grated)
Mix all ingredients together
Place into sealed bags, sterilised jars or vacuum bags
Leave in a warm place for 2 hours
Cool and store in fridge until needed
120g softened butter
70g caster sugar
80g whole egg
250g Soft plain flour
Beat the butter & sugar until light and fluffy
Gradually beat in the egg
Sift the flour and mix to form a soft dough
Shape into a round then flatten
Cover with cling film and chill for an hour
Heat oven to 180c
Roll the pastry into a rectangular shape, place onto a tray lined with greaseproof pastry then put the fruit mince into the middle.
Using a knife slice diagonal strips either side of the fruit.
Brush with a little egg wash then fold over each side like a plait
Brush again with the egg wash, chill for 45 minutes then bake for approximately 30 minutes or until the pastry is golden and cooked through.
Slice and serve warm with a little cream