Wednesday, 2 January 2013

Mincemeat Loaf

A great way of enjoying that last bit of mincemeat after Christmas, makes a surprisingly light spongy cake; inspired by a recipe in an old Cranks cookery book. I left out the sugar (the mincemeat is sweet enough) and used a scone/scoffin mix plus the minemeat.

500 g mincemeat
230 g flour
60 g sunflower spread
1 1/2 tsp cream of tartar
3/4 tsp bicarbonate of soda
320 ml of soya milk

Three 17 x 8 cm paper cases or one 20 x 9 x 6 cm loaf tin lined with grease proof paper

Add the cream of tartar and bicarbonate of soda to the flour
Rub the sunflower spread into the flour
Add the mincemeat and soya milk and mix until everything is combined

Bake in a hot oven (180 C with fan) for 30 min, test to see if it is cooked and leave longer if needed...

Enjoy with a cup of tea .... 

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