Christmas Recipes > Apple and Mincemeat Squares
1 3/4 cups (11oz) light Muscovado sugar
4 cups self-raising flour
pinch of salt
1 large (size 1) egg or 2 small (size 3) eggs
4 large cooking apples
finely grated rind of 1 lemon
2 tablespoons lemon juice
4 tablespoons mincemeat
2 tablespoons Demerara sugar
1 teaspoon cinnamon
1 tablespoon coarse porridge oats
icing sugar/confectioner's for dredging
(see measure conversions for more information)
- Add the muscovado sugar, stir thoroughly and leave to cool slightly.
- Sift the flour and salt into a large bowl and make a well in the centre.
- Add the melted butter mixture.
- Beat the eggs and add to the mixture, stirring well to combine thoroughly.
- Transfer two-thirds of the mixture to a greased and lined 12 x 10 inches shallow cake tin, pressing down well.
- 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, stirring well to mix.
- Spoon over the prepared base in an even layer.
- Mix the porridge oats into the reserved cake mixture and scatter evenly over the fruit.
- Bake in a preheated oven 190oC/375oF/gas mark 5 for about 35-40 minutes.
- When cool cut into squares and remove from the cake tin.
- Dredge with icing sugar before serving.
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Comment Script
How to make apple and mincemeat squares:
A moist, fruity tray-bake cake, great as a Christmas treat or just as a way of using up leftover mincemeat.
Ingredients
1 cup (8oz) butter1 3/4 cups (11oz) light Muscovado sugar
4 cups self-raising flour
pinch of salt
1 large (size 1) egg or 2 small (size 3) eggs
4 large cooking apples
finely grated rind of 1 lemon
2 tablespoons lemon juice
4 tablespoons mincemeat
2 tablespoons Demerara sugar
1 teaspoon cinnamon
1 tablespoon coarse porridge oats
icing sugar/confectioner's for dredging
(see measure conversions for more information)
Method
- Put the butter into a saucepan and heat gently until melted.- Add the muscovado sugar, stir thoroughly and leave to cool slightly.
- Sift the flour and salt into a large bowl and make a well in the centre.
- Add the melted butter mixture.
- Beat the eggs and add to the mixture, stirring well to combine thoroughly.
- Transfer two-thirds of the mixture to a greased and lined 12 x 10 inches shallow cake tin, pressing down well.
- 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, stirring well to mix.
- Spoon over the prepared base in an even layer.
- Mix the porridge oats into the reserved cake mixture and scatter evenly over the fruit.
- Bake in a preheated oven 190oC/375oF/gas mark 5 for about 35-40 minutes.
- When cool cut into squares and remove from the cake tin.
- Dredge with icing sugar before serving.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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