Ingredients

• 175g (6oz) plain white flour
• 1½ tablespoons icing sugar, sifted
• 100g (4oz) butter
•   cold water, a little
• about 500g (1lb) Rum & Brandy Mincemeat, 2 jars
• 75g (3oz) white self-raising flour
• 40g (1½oz) semolina
• 40g (1½oz) caster sugar
• 75g (3oz) butter

Method

1. Pre-heat the oven to 200°C/400°F/Gas 6. You will need a 12" x 9" (30 x 23cm) tin.
2. For the pastry: Measure the flour and icing sugar into a mixing bowl, and rub in the butter until the mixture resembles coarse breadcrumbs. Add sufficient water to mix to a firm dough — if you prefer, this can be done in a processor.
3. Roll out the pastry to a rectangle slightly larger than the tin, then line the base and sides of the tin with pastry. Trim level with the top edges of the tin and patch any gaps if necessary.
4. Spread the mincemeat evenly over the pastry base.
5. For the topping: Put the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour onto the dry ingredients and mix together to form a dough. If you have time, chill for 30 minutes, as this will make it easier to grate.
6. Grate the dough using a coarse grater, and spread evenly over the mincemeat.
7. Bake in the pre-heated oven for 20–25 minutes until golden brown.
8. Cut into 16 evenly sized slices and serve warm with cream or brandy butter.

Notes