A German pudding with mincemeat that makes a great alternative at Christmas to traditional mince pies.
Ingredients
- 1 quantity home-made pastry
- 1 heaped tbsp mincemeat
- (see How To make mince pies in the Know How section for the recipes)
For the topping
- 100g plain flour
- 50g ground almonds
- 50g caster sugar
- 135g cold unsalted butter, cubed
- 25g dried cranberries
- 25g flaked almonds
- Icing sugar, to dust
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out 2 quantities of pastry on a floured surface and use to line the base and sides of a 20cm x 27cm rectangular, loose-bottomed, fluted tart tin – you may not need all the pastry.
- 2. Prick the base with a fork and fill with baking paper and beans. Blind bake for 10 minutes, then remove the paper and beans and return to the oven for 5 minutes.
- 3. Spread 700g mincemeat over the pastry base. In a bowl, mix plain flour, ground almonds and caster sugar. Rub in the butter, until like crumbs. Stir in dried cranberries and flaked almonds. Scatter over the mincemeat.
- 4. Bake for 15-20 minutes, until golden. Cool and dust with icing sugar.
Nutritional info
Per serving (based on 8): 864kcals, 45.9g fat (23.5g saturated), 8.6g protein, 109g carbs, 63.5g sugar, 0.1g salt
Chef's tip
This pud can be frozen.