Ingredients

• 175g/6oz butter
• 250g/9oz plain flour
• 100g/3½oz light muscovado sugar
• 411g jar mincemeat, or home-made
• 75g/2½oz chopped mixed nuts

Method

1. Preheat oven to 190C/375F/Gas 5. Rub the butter into the flour until the mixture resembles fine breadcrumbs; stir in the sugar.
2. Sprinkle half the crumble mix evenly over a greased 18x28cm/7x11in shallow oblong tin. Press down lightly with the back of a metal spoon. Spoon mincemeat evenly over the top, spreading it out carefully. Add the nuts to the remaining crumble mix and then sprinkle evenly over the top.
3. Bake for 30-35 minutes until crisp and light golden brown. Cool in the tin for 10 minutes, then cut into three lengthways and six widthways to make 18 slices. Cool on a wire rack, pack into a rigid container and freeze.

Notes