Mincemeat Crumble Traybake
This Easy British Mincemeat Crumble Traybake is a festive alternative to traditional mince pies and is perfect for using leftover Christmas Mincemeat. It has a streusel style crumble topping with chopped nuts and festive taste of mixed spice and a rich sweet Mincemeat filling. Dust with icing sugar and serve with yoghurt, fresh whipped cream or better still, Homemade thick custard.
Equipment
- 1 Baking Tin 10 inch x 8inch x 1inch
Ingredients
- 250 g Plain Flour
- 225 g unsalted butter fridge cold
- 30 g soft light brown sugar
- 2 teaspoons ground mixed spice
- 450 g Mincemeat
- 25 g Chopped mixed nuts optional
- Icing sugar for dusting
Instructions
- Preheat the oven to fan 160C, conventional 180C gas 4.
- Grease and line the base of a rectangular tin 10 inch x 8 inch x 1 inch deep or similar, with baking parchment.
- Using your finger tips, rub together the flour and butter until you have fine breadcrumbs. A food processor will speed things up.250 g Plain Flour, 225 g unsalted butter
- Add the sugar and ground mixed spice. Mix until well combined.30 g soft light brown sugar, 2 teaspoons ground mixed spice
- Place half of the mixture into the prepared baking tin, press down firmly and evenly to form a smooth base.
- Spread the mincemeat evenly over the top of the firm crumble base.450 g Mincemeat
- Add the chopped mixed nuts to the remaining crumble mixture and mix well.25 g Chopped mixed nuts
- Cover the mincemeat loosely with the crumble/streusel mixture, and bake in the oven for 35 - 40 minutes or until baked. The crumble/Streusel topping should have a light golden colour.
- Remove from the oven and leave to cool completely.
- Dust with icing sugar before cutting into slices.Icing sugar
Notes
Tip: For a firmer set, place in the fridge for 10 - 15 minutes before cutting into slices.
Storage
- Room Temperature - These Mincemeat Traybake crumble slices will keep for a few days in an airtight container. They may seem very crumbly at first, but will set firmer once they have cooled down.
- Freeze - Once cooled completely, you could try freezing in individual portions. Bring back to room temperature or warm in a moderate oven for a few minutes before serving.
