Mincemeat Streusel

Ingredients

For the mincemeat

• 100g (3½ oz) currants
• 100g (3½ oz) raisins
• 100g (3½ oz) sultanas
• 100g (3½ oz) dried cranberries
• 100g (3½ oz) dried apricots, chopped
• 50g (1¾ oz) mixed peel
• 1 large cooking apple, peeled, cored and roughly chopped
• 75g (2¾ oz) butter, cubed
• 25g (1 oz) whole blanched almonds, roughly chopped
• 125g (4 oz) light muscovado sugar
• ¼ tsp ground cinnamon
• ½ tsp ground mixed spice
• 1 lemon, finely grated zest and juice of half a lemon
• 100ml (3½fl oz) brandy, rum or sherry

For the pastry

• 175g (6 oz) plain white flour
• 1½ tbsp icing sugar, sifted
• 100g (3½ oz) butter, cubed, plus extra for greasing

For the topping

• 75g (3 oz) butter
• 75g (3 oz) self-raising white flour
• 40g (1½ oz) semolina
• 40g (1½ oz) caster sugar

To serve

• fresh cream or brandy butter

Instructions

1. 1
   For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry.
2. 2
   Preheat the oven to 400F and grease a 23x33cm (9x13in) Swiss roll tin or equivalent.
3. 3
   For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs.
4. 4
   Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes.
5. 5
   On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry.
6. 6
   Trim the pastry level with the top edges of the tin and patch any gaps if necessary.
7. 7
   Spread the mincemeat evenly over the pastry base.
8. 8
   To make the topping, melt the butter and allow this to cool slightly.
9. 9
   Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier.
10. 10
    Using a coarse grater, grate the topping over the mincemeat and spread evenly.
11. 11
    Bake in the preheated oven for about 20-25 minutes, or until golden-brown.
12. 12
    Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter.