These are delicious. They take a little bit more time and effort to make than most cakes but are so worth it!
You will need:
400g Jar of Mincemeat
For the base:
140g Butter (plus a little extra for greasing)
85g Caster Sugar
150g Plain Flour
85g Cornflour
For the topping:
100g Butter
85g Caster Sugar
115g Self-raising Flour
Equipment:
Equipment:
Method:
1. Grease a 28 x 20 cm cake tin or ovenproof dish. To make a non-stick coating on an ovenproof dish first grease with butter an then coat the layer of butter with plain flour.
2. Start by making the bottom layer. Beat the butter and sugar in a bowl until light and fluffy.
3. Add the flour and cornflour (sift if necessary), and roughly mix using the wooden spoon and then using your hands bring the mixture together to form a ball of dough.
4. Use your hands to push the dough out to cover the cake tin, making sure you push it into all the corners.
5. Chill the dish with the dough in the refrigerator for 20 mins. Then bake in a preheated oven at 200°C for 12 - 15 mins or until puffed and golden.
6. While the dough is in the refrigerator/oven the crumble topping can be made. Place the flour, butter and sugar in a bowl and use your hand to rub the mixture together to form coarse crumbs. (You can use a spoon to roughly bring the mixture together before you use your hands.)
7. After the bottom layer has been baked in the oven spread the mincemeat over the bottom.
8. Scatter over the crumble topping and bake in the oven for a further 20 mins or until golden brown on top.
9. Allow to cool slightly, then cut into slices while still warm. Allow to cool completely before removing from the dish.
1. Grease a 28 x 20 cm cake tin or ovenproof dish. To make a non-stick coating on an ovenproof dish first grease with butter an then coat the layer of butter with plain flour.
2. Start by making the bottom layer. Beat the butter and sugar in a bowl until light and fluffy.
3. Add the flour and cornflour (sift if necessary), and roughly mix using the wooden spoon and then using your hands bring the mixture together to form a ball of dough.
4. Use your hands to push the dough out to cover the cake tin, making sure you push it into all the corners.
5. Chill the dish with the dough in the refrigerator for 20 mins. Then bake in a preheated oven at 200°C for 12 - 15 mins or until puffed and golden.
6. While the dough is in the refrigerator/oven the crumble topping can be made. Place the flour, butter and sugar in a bowl and use your hand to rub the mixture together to form coarse crumbs. (You can use a spoon to roughly bring the mixture together before you use your hands.)
7. After the bottom layer has been baked in the oven spread the mincemeat over the bottom.
8. Scatter over the crumble topping and bake in the oven for a further 20 mins or until golden brown on top.
9. Allow to cool slightly, then cut into slices while still warm. Allow to cool completely before removing from the dish.
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