Recipe development by Paula McIntyre

 

250g plain flour
125g diced butter
50g sugar

Rub together and press into a deep baking dish lined with parchment.
Bake at 180oc for 10 minutes.
Cool and spread over mincemeat ( mixed with leftover Christmas pudding if you have any!).

Streusel Topping

125g plain flour
25g ground almonds ( or  chopped leftover nuts)
110g cold butter
50g Demerara sugar
1 teaspoon cinnamon
1 teaspoon mixed spice

Rub together to coarse crumblike texture.
Spread over the mincemeat and bake at 180oc for about 40 minutes.
Cool slightly and cut into squares and serve with leftover brandy butter or custard.