30 mins to 1 hour
30 mins to 1 hour
Serves 16
This Christmas traybake is very quick and easy – much faster than making mince pies. The cooked streusel freezes very well – always serve warm with cream or brandy butter.
Mary Berry recipes
From
Ingredients
For the mincemeat
- 100g/3½oz
currants - 100g/3½oz
raisins - 100g/3½oz
sultanas - 100g/3½oz dried
cranberries - 100g/3½oz dried
apricots, chopped - 50g/1¾oz mixed
peel - 1 large cooking
apple, peeled, cored and roughly chopped - 75g/2¾oz
butter, cubed - 25g/1oz whole blanched
almonds, roughly chopped - 125g/4oz light muscovado sugar
- ¼ tsp ground
cinnamon - ½ tsp ground
mixed spice - 1 lemon, finely grated zest and juice of half a lemon
- 100ml/3½fl oz
brandy, rum or sherry
For the pastry
- 175g/6oz plain white flour
- 1½ tbsp
icing sugar, sifted - 100g/3½oz
butter, cubed, plus extra for greasing
For the topping
- 75g/3oz
butter - 75g/3oz self-raising white
flour - 40g/1½oz
semolina - 40g/1½oz
caster sugar
To serve
- fresh cream or
brandy butter
Method
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For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry.
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Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent.
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For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs.
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Add just sufficient cold water to mix to a firm dough – if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes.
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On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry.
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Trim the pastry level with the top edges of the tin and patch any gaps if necessary.
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Spread the mincemeat evenly over the pastry base.
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To make the topping, melt the butter and allow this to cool slightly.
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Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture – this makes grating easier.
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Using a coarse grater, grate the topping over the mincemeat and spread evenly.
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Bake in the preheated oven for about 20-25 minutes, or until golden-brown.
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Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter.
Recipe Tips
To freeze: store the cooked slices in a plastic container – seal, label and freeze for up to three months.
To thaw: thaw in the freezer box for four hours at room temperature or overnight.
To reheat: warm in a preheated oven 150C/300F/Gas 2 for about 20 minutes – dust with icing sugar before serving.