This is the time of the year I would like to make all kinds of special things but alas, I don’t really have the time and ….lets face it what would be the point, my adorable teenager, Skater would probably not eat any of it . He most certainly would not consider eating this Fruit Mince Crumble Slice!!
I had a lunch to go to the other day….and so I squeezed this in amongst the Canapés and desserts I am making for other people. It’s a good one for making ahead or making as gifts.
In the meantime, now that school is finished. I have been encouraging my school leaver to get himself organised ( for life …).
During the week he had to post off his acceptance for the course he wants to do at AIM . I received a phone call that day at work with an important question. At the post office, Skater had managed to buy an envelope and one of those stamps that looks like a piece of paper with writing stamped on it. He had addressed the envelope (another story in itself), but he couldn’t work out where to put the stamp or how to stick it on…………………….here is the silence that met this question…surely he was joking with me? This is where I also received quite a bit of flak from my work colleges because I told him to go back into the post office and ASK! I know that was cruel , but I am sure this was a valuable life experience for him. It remains to be seen whether anyone of his generation will ever need to post a letter, but at least he knows how to lick a stamp now…..and where it goes.
In other news, he is cooking dinner tonight. A lovely pasta dish incorporating a present he was recently given. Tell me if you have ever seen this shape pasta before?
Well neither HAD I , until now
Fruit Mince Crumble Slice
The fruit mince
- 1 cup sultanas
- 1 cup golden raisins
- 1 cup sour cherries
- 1 cup apricots chopped
- 100 gm red cherries optional
- 1 cup seedless muscatels or currants
- 220 gm orange marmalade
- 2 whole zest and juice of 2 oranges
- 2 whole Zest and juice of 2 lemons
- 90 gm brown sugar
- 2 Tablespoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon pepper finely ground black or white or couple of grinds of fresh
- 2 grated apples can have the skin on
- 100 gm butter chopped
- 450 gm flour 3 cups
- 225 gm butter softened
- 100 gm fine sugar
- 2 whole eggs beaten
- 1 tsp vanilla
- 120 gm brown sugar
- 120 gm butter
- 160 gm flour
- 1/2 teaspoon cinnamon
- Set the oven to 170 C / 340F
- You will need a 25 x 18 cm rectangular tray (10×8 in) or a square 24 x 24 cm (10 x 10 in) x approx 4 cm deep. Line the bottom with baking paper to make thew slice easy to remove when cool.
- Sometimes I begin this step the day before so that the fruit has time to cool.Put all of the fruit mince ingredients EXCEPT the apples into a medium pot and simmer gently stirring in the butter and jam so that it becomes shiny and sticky. This will take about 5-10 minutes. The mixture will be lightly bubbling. Take it off the heat and add the grated apples stirring in well to combine. Set aside to cool. This can be transferred to another pot or bowl and put into the fridge to cool
To make the base
- Put the softened butter (225 gm) in a mixer and beat/ mix/ until light, add the sugar and continue to mix until pale and light.
- Add the eggs one at a time and mix in well. Pour in the flour and mix until just combined. The dough will be soft and a bit sticky. Try not to add extra flour to it as this makes it a bit drier. So very lightly flour the bench and tip out the dough and push together. Dust your hands with flour and halve the dough.
- Next push approximately half the dough into the lined brownie pan, till evenly spaced and flat. If you need to use more dough then go ahead. Keep some flour on your hands. There should be no holes or thin areas. Chill in the fridge ( 1/2 an hour or till firm- you can also freeze for 15 minutes to speed this up)Push into the base of the slice tin (lined). It needs to be about 1 1/2- 2 cm deep. This will make a nice shortbread base for your crumble. No need to run it up the sides just a flat base
- Bake the base in a 170 C / blind ( that means without the filling), until just golden. Take out of the oven and set aside on a cake rack
- Put all the ingredients for the crumble into a mixer with the flat mixing paddle. Mix till well combined. The mixture should start to clump together in nice lumps that look like breadcrumbs. Stop mixing as soon as it is combined. ***This can also be done with your fingertips. A crumble must be sticky and lumpy or it will be too dry.
- Spread fruit mince onto the pastry base about 2 cm deep and then cover all over with the crumble mix.
- Bake till the crumble on top is golden and crispy. ( Approximately 1/2 an hour). The base is already cooked so you just need to get that crumble cooked
Here they are packed and ready for Santa