Mincemeat & Apple Caramel
Recipe extracted from Mary Berry’s Christmas Collection (buy here)
175g self-raising flour
1 teaspoon baking powder
50g caster sugar
50g soft baking margarine
Finely grated rind of 1 lemon
450g apples, sliced (toss in a little Totally Fruity Apple juice)
50g unsalted butter, melted
Approx 175g Demerara sugar
- Preheat the oven to 200˚C/Fan 180˚C/Gas 6. Well grease a shallow round 28cm (11in) ovenproof dish.
- Measure the flour, baking powder, caster sugar, margarine, egg and lemon rind into a bowl. Beat well together, add the milk, and beat again until the consistency of a sponge mixture.
- Spread the mixture on the base of the dish, spread over the mincemeat and arrange the apples on top. Brush or drizzle butter over the apples and sprinkle with Demerera sugar.
- Bake in the preheated oven for about 35 minutes until the apples are cooked and the sponge is golden brown.
- Serve warm with crème fraîche, cream or ice cream.
Mince pies have been a long English custom. Today, we are used to eating mince pie as a dessert, but actually “minced” pie and its follow-up “mincemeat pie” began as a main course dish with with more meat than fruit (a mixture of meat, dried fruits, and spices in the 15th, 16th and 17th centuries. More recently in the 19th and 20th century meat has been replaced with beef suet or vegetarian suet.