> Christmas Recipes


Apple and Mincemeat Squares Recipe

By

Updated 15/08/2011



Very often after the Christmas rush I usually find a jar or two of mincemeat lurking in the fridge. At that point I can't bear to make or see any more mince pies so I find this recipe really handy for using up the surplus mincemeat. It's basically a tray-bake cake that is flavoured with apple, mincemeat, cinnamon and brown sugar. It's a lot easier than making a traditional cake but the result is just as good. When it is cooked you can leave it in the tray until needed. It makes a great snack to have with a cup of coffee or it can be served with cream or ice cream as a dessert.


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Ingredients

  • 8oz butter
  • 11oz light Muscovado sugar
  • 1lb self-raising flour
  • pinch salt
  • 1 large egg
  • 4 large cooking apples
  • 2 tablespoons lemon juice
  • finely grated rind of 1 lemon
  • 4 tablespoons mincemeat
  • 2 tablespoons Demerara sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon coarse porridge oats
  • icing sugar for dredging
(see measure conversions for more information)


Method

  • First of all melt the butter in a saucepan over a low heat.
  • Next add the muscovado sugar and stir thoroughly until all the sugar has dissolved into the melted butter.
  • Remove the mixture from the heat and set aside for a few minutes to allow it to cool.
  • Meanwhile sift the self-raising flour and salt into a large bowl and make a well in the centre. Pour the now cooled butter and sugar mixture into the well. Mix thoroughly.
  • Beat the egg in a small bowl and add to the mixture, stirring well to combine thoroughly.
  • Spoon two-thirds of this mixture into a greased and lined cake tin. You will need to press the mixture down firmly with the back of a metal spoon.
  • Peel and slice the apples thinly and place in a bowl with the lemon rind and juice (the juice helps prevent the apples turning brown).
  • Add the mincemeat, Demerara sugar and cinnamon to the apples. Stir well.
  • Spoon the mincemat and apple mixture over the prepared base. Smooth the mixture over the base in an even layer.
  • Mix the porridge oats into the remaining third of the cake mixture. Distribute this mixture evenly over the fruit layer.
  • Bake in a preheated oven 190oC for about 35-40 minutes.
  • When cool cut into squares and remove from the cake tin.
  • Dredge with icing sugar before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 - 8 servings