Coconut Fruit Mince Slice
Ingredients
- FRUIT MINCE (use 225 g) ⓘ
- 100 g apples, cored,finely chopped ⓘ
- 25 g butter
- 75 g raisins ⓘ
- 75 g sultanas ⓘ
- 75 g currants ⓘ
- 50 g raw sugar ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground mixed spice
- 1 orange, juice of ⓘ
- 1 orange, zest of ⓘ
- 1 lemon, juice of ⓘ
- 1 lemon, zest of ⓘ
- 125 g sliced almonds ⓘ
- 30 ml brandy ⓘ
- BASE ⓘ
- 100 g butter
- 50 g raw sugar ⓘ
- 175 wholemeal self-rising flour ⓘ
- TOPPING ⓘ
- 2 eggs ⓘ
- 100 g raw sugar
Instructions
- FRUIT MINCE: Place all ingredients except almonds and brandy into a deep ovenproof dish and mix thoroughly.
- Cover with foil and bake in an oven at 120 C for an hour.
- Stir mincemeat halfway through cooking.
- Leave to cool before adding almonds and brandy.
- Keep refrigerated until ready to use- it will keep for up to a month in the fridge.
- BASE: Cream the butter and sugar until light and fluffy.
- Stir in the flour.
- Mix well and press evenly into an 18 x 23 cm tin that has been lined with greased greaseproof paper.
- Bake at 180 C for 10 minutes until pale golden.
- TOPPING: Beat eggs, sugar and vanilla until thick and creamy.
- Stir in the mincemeat and coconut.
- Mix well.
- Fold in the combined flour, baking powder and salt.
- Spread topping evenly over the base.
- Return to the oven and bake for a further 20-30 minutes until the fruit mince setting is set.
- When cool, cut into fingers and store in an airtight container.
Nutrition & Diet Analysis (per serving)
1317
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).