While mincemeat is often used in mince pies, it can also be used in a variety of other festive treats. One such treat is these sweet mincemeat crumble slices. These traybake slices are a perfect way to enjoy the rich, fruity flavour of mincemeat in a simple and satisfying dessert.
Recipe for mincemeat traybake
Mincemeat is a traditional Christmas ingredient that has been enjoyed in the UK for centuries. Originally made with meat and suet, modern mincemeat is a delicious mixture of dried fruits, spices, and brandy.
My husband said these taste better that an actual mince pie! Shop bought mince pies can vary with the pastry being different from each shop but with these there’s no pastry rolling just pure crumble, making it a lighter bake.
STEP 1: Preheat the oven to 180℃/160℃fan. Line a 30cm x 22cm tin with baking paper.
STEP 2: Rub in the butter into the flour until it resembles breadcrumbs. Add in the sugar and spice and mix together. Add half of the mixture to the tin and press down firmly.
STEP 3: Spread the mincemeat on top then sprinkle the rest of the crumble mixture on top and lightly press down. Bake in the oven for 35 – 40 until golden brown.
STEP 4: Leave to cool in the tin, then cut into slices and serve.
Serving Suggestions
Mincemeat crumble slices are a delicious and versatile dessert that can be served in a variety of ways. Here are some serving suggestions:
Warm and serve with a scoop of vanilla ice cream.
Top with whipped cream and a sprinkle of cinnamon.
Drizzle with caramel sauce and sprinkle with chopped nuts.
Serve alongside a cup of hot tea or coffee for a cosy afternoon treat.
Pair with a glass of red wine for a sophisticated dessert option.
Cut into small squares and serve as finger food at a party or gathering.
Top with fresh fruit like sliced strawberries or raspberries for a lighter, refreshing option.
Serve with a dollop of Greek yogurt and a drizzle of honey for a healthier twist on a classic dessert.
Storage
To store mincemeat crumble slices, follow these steps:
Allow the slices to cool completely before storing.
Place the slices in an airtight container or resealable plastic bag. If you are stacking them place some baking paper in between each slice.
If you want to store the slices for longer, you can freeze them. To freeze mincemeat crumble slices, follow these steps:
Allow the slices to cool completely before storing.
Wrap each slice tightly in plastic wrap or aluminum foil.
Place the wrapped slices in a freezer-safe container or resealable plastic bag.
Label the container or bag with the date and name of the contents.
Place the container or bag in the freezer. The slices can be stored in the freezer for up to 2-3 months.
When you’re ready to eat the frozen slices, simply thaw them in the fridge overnight and then reheat them in the oven or microwave before serving.
Preheat the oven to 180℃/160℃fan. Line a 30cm x 22cm tin with baking paper.
Rub in the butter into the flour until it resembles breadcrumbs. Add in the sugar and spice and mix together. Add half of the mixture to the tin and press down firmly.
350 g Self Raising Flour, 185 g Butter, 55 g Light Brown Sugar, 1½ tsp Mixed Spice
Spread the mincemeat on top then sprinkle the rest of the crumble mixture on top and lightly press down. Bake in the oven for 35 – 40 until golden brown.
600 g Mincemeat
Leave to cool in the tin, then cut into slices and serve.
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Start by tasting it, then add extra flavours that suit: nearly always add a little freshly grated lemon or orange zest, extra spice, extra brandy or rum and some cherries or nuts.
For every two cups of "store-bought" mincemeat, as my mom calls it, add the following: 1/2 c.shredded, peeled apple; 1 tsp. or more mixed spices (especially cinnamon, nutmeg and coriander); 2 tbsp.each diced citron, diced candied orange peel and diced candied lemon peel (or you can cheat and use 6 tbsp.
Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done. Using too much, or the wrong kind, can change the texture of your pie dough.
Versions containing animal fats should be cooked before use but those including butter can be used as they are, perhaps stirred into an ice cream mixture. You could even serve an especially tasty version with whipped or clotted cream as a sumptuous festive topping for warm scones.
English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year. Another English custom is for all the family to take a turn in stirring the mincemeat mixture whilst making a wish.
Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.
Even today there are traditions associated with mince pies. When making the mincemeat mixture for the pies, for good luck it should be stirred in a clockwise direction. You should always make a wish when eating the first mince pie of the season and you should never cut one with a knife.
Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.
If you can't find suet or you just don't want to use it, try shortening instead. One of the advantages of using vegetable shortening is that it is suitable for vegetarian dishes. Before using it, freeze the shortening until it is very firm.
You'll be amazed at how easy pie crust is with parchment as your partner. Pre-baking pie shells just became easy as, well, pie. A piece of parchment to hold the pie weights, coins, or in this case wheat berries helps keep the bottom of the crust flat, and makes removing each little wheat grain a breeze.
Line the bottom of your pan with nonstick parchment, then coat the pan's sides with nonstick pan spray. Some people espouse coating the bottom of the pan with spray before adding the parchment, then spraying the parchment as well; if you lean toward a “belt and suspenders” approach, feel free to do this.
It's best to cook a pie on a pre-heated solid baking tray or sheet. Not only will this stop any filling dropping onto your oven floor and burning, but the extra heat will help crisp-up the base. You can use this trick for tarts too.
maybe there is no market for them in your area, ie. no one wants or requests mincemeat. mincemeat can be found bottled, ready to make your own creations. you can make your own mincemeat.
Liven up a bought batch with a splash of booze plus some chopped almonds, apricots or even (sacrilege) chocolate drops, and you'll have a proper “sensuall delight” for Christmas.
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