Mincemeat almond crumble

Ingredients

• 300g (10oz) plain flour
• 200g (7oz) unsalted butter, at room temperature
• 100g packet ground almonds
• 100g (31/2oz) caster sugar
• Pinch Salt
• 410g jar mincemeat
• 50g (13/4oz) flaked almonds
• Icing sugar for dusting

18 x 28cm (7 x 11in) traybake tin, lined with baking parchment

Method

1. Set the oven to Gas mark 4 or 180°C.
2. Tip the flour into the bowl of a food processor and add the cubed butter, ground almonds, caster sugar and salt. Whizz the mixture starts to bind together. Alternatively, tip the ingredients into a bowl and rub the butter into the flour.
3. Tip about ¾ mixture into the base of the lined tin and spread it out well and then press it down very firmly.
4. Spread the mincemeat in an even layer over the top.
5. Mix the flaked almonds into the remaining mixture and then scatter this over the top of the mincemeat, and press it down lightly.
6. Bake the traybake in the centre of the oven for 45-50 minutes, or until the topping is a light golden colour.
7. Remove the traybake from the oven and leave it to cool in the tin.
8. Use the lining paper to help lift the traybake out onto a cutting board. Dust icing sugar over the top and then cut the traybake into 12-14 fingers.

* To freeze, omit the dusting of icing sugar and don’t cut into fingers. Wrap the traybake in a freezer bag and freeze for up to 1 month. Allow to defrost before dusting with icing sugar and cutting into fingers.