Rum butter mincemeat and pecan crumble slices

Rum butter mincemeat and pecan crumble slices
  • Serves icon Makes 15-20 squares
  • Time icon Hands-on time 30 min, oven time 50 min, plus cooling

Rum butter, mincemeat and a classic crumble topping combine in this too-good-to-say-no-to traybake. It makes a scrumptious teatime treat during the festive period and is great for using up any leftover Christmas ingredients .

Nutrition: per serving

Calories
315kcals
Fat
16.3g (7.5g saturated)
Protein
2.9g
Carbohydrates
38.4g (23.4g sugars)
Fibre
1.5g
Salt
trace
Calories
315kcals
Fat
16.3g (7.5g saturated)
Protein
2.9g
Carbohydrates
38.4g (23.4g sugars)
Fibre
1.5g
Salt
trace

For 20

Ingredients

  • 275g plain flour
  • 120g fine semolina
  • 120g golden caster sugar, plus 2½ tbsp
  • 275g chilled butter, cut into small pieces, plus extra for greasing
  • ¾ tsp vanilla bean paste
  • 550g spiced rum butter mincemeat
  • 100g shelled pecans, coarsely chopped
  • Icing sugar and ground cinnamon for dusting

You’ll also need…

  • 20 x 30cm shallow rectangular tin or brownie tin, greased and lined with non-stick baking paper

Method

  1. Heat the oven to 160°C/140°C fan/ gas 3. Put the flour, semolina and 120g of the golden caster sugar in the bowl of a food processor, add the butter and vanilla paste and process briefly until the mixture just begins to stick together into pea-sized lumps (or put in a large bowl and rub together with your fingertips).
  2. Tip half the mixture into the tin and, using the back of a metal spoon, press to make an even layer.
  3. Spoon over the mincemeat, then smooth again to make an even layer. Stir the pecans and the remaining 2½ tbsp sugar into the remaining mixture, then sprinkle over the top.
  4. Bake for 50 minutes or until golden brown. Remove from the oven and leave to cool completely in the tin, then cut into to 15-20 squares (see Make Ahead).

delicious. tips

  1. Arrange the squares, side by side, in a large plastic box with a lid, putting a folded sheet of non-stick baking paper between the layers. Cover and freeze for 1 month. Thaw in the box at room temperature, then refresh on a baking tray in a hot oven for 5-6 minutes. Dust with icing sugar and cinnamon, then serve warm or at room temperature. Defrosted squares will keep in an airtight tin for 2-3 days.

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