This is a variation on Prune placek (flat cake) which I posted recently, this time using fruit mincemeat (a very British ingredient) instead of prunes.
I make my own mincemeat using the recipe from Delia Smith but without the chopped almonds.
I only make mince pies around Christmas time – so that they are seen as special and usually I have a jar left.
I am always looking out for recipes that use mincemeat and my old standby is a variation on a Polish style fruit cake – keks.
So I was glad to try another recipe using the mincemeat and I am very pleased with how this placek has turned out.
There is a base of short crust type pastry, a layer of mincemeat and a cake topping which contains oats and sesame seeds.
Ingredients
Base
175g plain flour
125g butter or margarine
50g caster sugar
Filling
Around half a jar of fruit mincemeat
Topping
125g butter or margarine
75g caster sugar
1 tablespoon of honey
125g chopped sultanas & mixed peel
125g self-raising flour
1/2 teaspoon of bicarbonate of soda
125g rolled oats
50g sesame seeds.
Method
Base
Grease and line a rectangular 20 x 27cm tin.
Pre-heat the oven to GM 4 – 180°C
Rub the butter into the flour to made breadcrumbs.
Mix in the caster sugar.
Bring the mixture together to make a dough.
Press the dough into the tin.
Bake the base for around 25 minutes until it is golden on top.
Leave till it is cold.
Filling
Spread the mincemeat over the base.
Topping
In a pan gently melt the butter, sugar and honey.
Leave to cool slightly.
Add the chopped sultanas & mixed peel to the butter mixture and mix .
In a bowl mix the flour, bi-carbonate of soda, oats and sesame seeds.
Add the butter mixture to the dry ingredients and mix well in.
Spread this mixture over the mincemeat.
Sprinkle the reserved sesame seeds over the top.
Bake for 25 – 30 minutes until the top is golden.
Cut into squares or rectangles to serve.
Green teapot is Café Culture by Maxwell Williams.
Cake Stand – made in England.
Tea cups & saucers and tea plates – Queen Anne – pattern name unknown.