My mum’s mincemeat slice has been a childhood fave of mine for years. When I was younger, we would always make mince pies and sausage rolls before Christmas. And then after the festive season, the mincemeat slice would appear. An oaty, crumbly, soft, mincemeaty slice of heaven that was mum’s way of using up any leftover mincemeat.
She hadn’t made it for years but as we were moving house in January, I bunged her my jar of leftover mincemeat and begged her to make it again for old time’s sake. She obliged, and I have to say it was even better than I remembered. Mr M tried it for the first time too and it was an instant hit.
I glibly posted a picture and had a great response, which got me thinking I should probably share the recipe. After all, why deprive you guys of the joys of the mincemeat slice?
So here we go. I begged mum for the recipe from her little green notebook and she’s kindly passed it on. It’s simple as anything, and makes a nice easy snack, or a pudding if you want to serve warm in a bowl with cream or custard. Either way – learn from Mr M’s mistake. He got a bit carried away and nearly fell into a food coma. It’s richer than you think…..
- 5oz margarine or butter
- 3oz brown sugar
- 8oz wholewheat flour
- 4oz porridge oats
- 8oz mincemeat
- Melt butter and sugar in saucepan over low heat
- Mix flour and oats together
- When butter and sugar has turned liquid add flour and oats stirring with each addition (Mum throws them in all at once and ‘stirs like crazy’ apparently)
- When blended, spoon half into a well buttered baking tin, press down firmly with flat of hand or back of spoon
- Spread with mincemeat
- Spoon over remaining mixture and press down again
- Cook in centre of oven at 200c, 180c fan oven, for 20 minutes or until golden brown.
- Remove from oven, cut into squares, leave in tin till cold as they will set (but they’re lush eaten warm)