Mincemeat Streusel
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
-
Pastry
- 175 g plain white flour
- 1 1⁄2 tablespoons icing sugar, sifted
- 100 g butter
- cold water
-
Filling
- 500 g mincemeat
-
Topping
- 75 g white self raising flour
- 40 g semolina
- 40 g caster sugar
- 75 g butter
directions
- Preheat your oven to 200C/400F/Gas 6. You will need a 12" x 9" (30 x 23 cm) tin.
- Measure the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add sufficient water to mix to a firm dough. (You can use your processor.).
- Roll out the pastry to a rectangle slightly larger than the tin, the line the base and sides of the tin with pastry. Trim level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.
-
For the topping:
- Put the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour onto the dry ingredients and mix together to form a dough. Chill for 30 minutes, as this will make it easier to grate.
- Grate the dough using a coarse grater and spread evenly over the mincemeat. Bake in a pre-heated oven for 20 - 25 minutes until golden brown.
- Cut into 16 evenly sized slices and serve warm with cream or brandy butter.
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Reviews
-
Made this according to the recipe & WE HAVE A WINNER HERE! I really enjoyed making this dessert, from the ease of preparation to the great taste! This recipe is definitely a keeper, & I plan on making this several times during the winter holidays (might even add another fruit to the mincemeat, like apricot or pear, or . . .) Thanks so much for sharing! [Tagged, made & reviewed in Zaar Chef Alphabet Soup Game]
RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.