Mincemeat Streusel Traybake

Ingredients:

900g (2 lbs) mincemeat

For the pastry:
175g (1 ½ cups) white flour
1½ tbsp icing sugar, sifted
100g (1/2 cup) butter, cubed, plus extra for greasing

For the Streusel Topping:
75g (3/8 cup) butter
75g (1/3 cup) self-raising plain white flour
40g (1/3 cup) semolina
40g (1/5 cup) caster sugar

Method:

Preheat the oven to 200C (180C Fan/400F/Gas 6) and grease a 23x33cm (9x13in) Swiss roll tin (or equivalent).

For the pastry, sift the flour and icing sugar into a mixing bowl, add the cubed butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.

Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a food processor. Bring everything together into a ball, and ff time allows, wrap the dough in cling film (plastic wrap) and chill for about 30 minutes.

Turn the dough out onto a lightly-floured work surface and roll out into a rectangle slightly larger than the prepared tin, then carefully transfer the pastry to the tin, making sure you line the base and sides.

Trim the pastry level with the top edges of the tin and patch any gaps if necessary then evenly spread the mincemeat over the pastry base.

To prepare the topping, melt the butter in a pan or microwave then set aside to cool slightly.

Combine the remaining ingredients into a bowl, then pour over the melted butter. Mix together until the ingredients combine to form a dough. Shape into a ball, cover with clingfilm then chill in the refrigerator for at least an hour — this makes grating easier.

Once chilled, using a coarse grater, grate the topping over the mincemeat and spread evenly.
Transfer to your preheated oven and bake for about 20-25 minutes, or until the top is nicely golden brown.

Remove from the oven, allow to cool slightly then cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter.