Coconut Fruit Mince Slice

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READY IN: 2hrs 40mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FRUIT MINCE: Place all ingredients except almonds and brandy into a deep ovenproof dish and mix thoroughly.
  • Cover with foil and bake in an oven at 120 C for an hour.
  • Stir mincemeat halfway through cooking.
  • Leave to cool before adding almonds and brandy.
  • Keep refrigerated until ready to use- it will keep for up to a month in the fridge.
  • BASE: Cream the butter and sugar until light and fluffy.
  • Stir in the flour.
  • Mix well and press evenly into an 18 x 23 cm tin that has been lined with greased greaseproof paper.
  • Bake at 180 C for 10 minutes until pale golden.
  • TOPPING: Beat eggs, sugar and vanilla until thick and creamy.
  • Stir in the mincemeat and coconut.
  • Mix well.
  • Fold in the combined flour, baking powder and salt.
  • Spread topping evenly over the base.
  • Return to the oven and bake for a further 20-30 minutes until the fruit mince setting is set.
  • When cool, cut into fingers and store in an airtight container.
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