1. FRUIT MINCE: Place all ingredients except almonds and brandy into a deep ovenproof dish and mix thoroughly. 2. Cover with foil and bake in an oven at 120 C for an hour. 3. Stir mincemeat halfway through cooking. 4. Leave to cool before adding almonds and brandy. 5. Keep refrigerated until ready to use- it will keep for up to a month in the fridge. 6. BASE: Cream the butter and sugar until light and fluffy. 7. Stir in the flour. 8. Mix well and press evenly into an 18 x 23 cm tin that has been lined with greased greaseproof paper. 9. Bake at 180 C for 10 minutes until pale golden. 10. TOPPING: Beat eggs, sugar and vanilla until thick and creamy. 11. Stir in the mincemeat and coconut. 12. Mix well. 13. Fold in the combined flour, baking powder and salt. 14. Spread topping evenly over the base. 15. Return to the oven and bake for a further 20-30 minutes until the fruit mince setting is set. 16. When cool, cut into fingers and store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
