Fruit mincemeat dessert for every season

Press, 1 March 1982, Page 12

Fruit mincemeat dessert for every season

COOKING with

Celia Timms

Fruit mincemeat is one of those seasonal foods most of us relate only to Christmas, although there is really no reason for this as if it is enjoyed then,_ why not at other times of the year? However, left-over preserved mincemeat from those Christmas goodies can be used in these family-style desserts. This selection of recipes contains a Crumble Pudding, using pears. with, mincemeat; an old fashioned apple and mincemeat pie: oatmeal pastry squares and shortbread a mincemeat filling. ' > Pear and . mincemeat ' crumble pudding This type of crumbletopped pudding is generally popular, especially when served only warm, or cool, with a dollop of whipped cream. In this recipe the topping has a deliciously tangy flavour as it contains grated cheese. To make enough for six servings you need: 6 medium pears V/2 cups prepared mincemeat Vt cup coarsely chopped walnuts (optional) 2 tablespoons flour 1 teaspoon grated lemon rind 2 tablespoons lemon juice TOPPING 14 cup flour '/< cup brown sugar ■*' Vi cup butter or margarine 1 cup grated cheddar cheese Vi cup chopped walnuts 14 teaspoon grated lemon rind Method: Core and chop pears after peeling and combine with the mincemeat,

nuts (if used); flour, lemon peel and juice and arrange in large shallow ovenproof dish, lightly greased with butter. To make topping , combine flour and brown sugar in a bowl; cut in butter or margarine until mixture resembles coarse breadcrumbs. Blend in grated cheese, nuts, and lemon peel. Sprinkle this over the top of the pear mixture. Bake at 180 C for 30 minutes or until golden brown. Serve warm or cool. Mincemeat ~ squares These are better' served warm if used as dessert or they can be cut smaller and used cold as additions to a lunch-box. To make about 16 squares you need: P/2 cups flour 1 teaspoon salt . . 1 teaspoon bicarbonate ..of soda 14 cup cooking oil % cup brown sugar 14 cup golden syrup2 cups rolled oats 114 cups mincemeat Method: Sift flour with salt and baking soda. Put oil into basin and blend in sugar and then the syrup. Add the sifted dry ingredients, blendJng very well. Mix in the rolled oats, blending with the fingers until dry and crumbly. Sprinkle half of this mixture over the base of a well-greased 9 inch square pan, pressing down well with the fingers. Spread with the mincemeat then sprinkle remainder of mixture over mincemeat, pressing down lightly. Bake at 180 C for 40 to' 45 minutes or until browned. Cool in tin and cut into squares. Old-fashioned apple and mincemeat pie Shortcrust pastry, either your own favourite recipe or commercial pastry, is needed for the base and top crust of this pie. The filling is sufficient for an Binch pie. You need: Pastry for base and top of Bin. pie plate 1 cup prepared mincemeat I*4 cups peeled, diced apples Vi cup seedless raisins 1 tablespoon lemon juice 2 tablespoons cornflour 2 tablespoons sugar ' - “ Vi teaspoon cinnamon

%th teaspoon ground car- . damom ' % cup evaporated milk Method: Line the bottom |. of a lightly greased 8 inch 7 pie plate with half of the pastry; prick with fork. Com- fbine mincemeat, diced apple, n raisins and lemon juice in-.;? large bowl. Mix in the corn- n; flour, sugar, cinnamon and cardamom then add the > evaporated milk and blend •. air together well. Turn in to - the prepared shell and cover , with remaining pastry. Seal - dampened edges well and crimp with fingers. Cut three slits in top pastry with sharp knife to allow steam to es- - cape and bake at 200 C for about 40 minutes. If top « browns too quickly, cover with dampened paper, damp side up. Serve with cream and/or ice cream. Mincemeat J shortbread This can be served warm j. or cold as dessert or used as.; cake. It is quickly made and * can be formed into a rounds ■to be cut in wedges, or can be cooked in a tin and cut ; into squares or fingers. You;’ need: 125 g mincemeat 175 g plain flour 50g castor sugar C 125 g butter • •» Method: Sieve flour bowl and add sugar. Rub inX butter until mixture resent;*? bles fine Knead into a dough and divide into two balls. Form 7 into two equal size rounds. 71 Place one round on a lightly 7* greased baking sheet and'jspread with the mincemeat. --; Top with the second round, V pressing down on top of v mincemeat firmly. Prick well with fork and pinch-the edges with floured fingers. 7Bake in a very moderate oven (160 C for about 45 »- minutes. Mark into with the back of a knife, or C something similar, and when cool remove from baking sheet, or tin (if cooked in a'£'J tin). •