So, unfortunately Christmas has come and gone. My belly is rounder, my pockets lighter and my fridge… well my fridge is still in that post-festivities transition. We have our regulars back in stock (kale, spinach, carrots, avocados, bell peppers… the usual suspects) and also odd things like: chocolate-orange dairy free fudge, a half jar of mincemeat, a nearly gone back of Starbucks ‘Christmas Blend’…. usually that jar of mincemeat would hang around for a long time but this year, I decided to make more use of it than as just a porridge topper! This year, I used it up to make leftover mincemeat crumble!.
Keeping things simple
I baked this on a whim. Zero forethought and zero pre-planning. It’s a bake that comes together from simple cupboard staples, like flour and sugar together the unfancy vegetable spread and fat. I considered making something more akin to a tart, but… that seemed like too much effort. Hey, I fully admit to being a lazy baker 99% of the time!
Instead, I decided to make just one mixture to cover the base and the top with the mincemeat in between. The only difference is how tightly the crumble is packed.
From lunchboxes to dessert!
I’ve been eating my leftover mincemeat crumble in two ways:
- As an afternoon snack (I took a smaller slice than the one pictured!)
- With dairy free custard for dessert
Both are equally brilliant. I imagine it would be just as great with vegan cream or ice-cream, but I’m a custard girl at heart. I’m still looking for the perfect vegan custard actually, so I might have to end up creating one myself. I like thick custard, and most seem to be very thin!
If you like the look of this, why not try one of these other easy vegan bakes out?
- Tempting Baked Marshmallow & Oreo Cheesecake
- Mums Sticky Apple Cake
- Double Chocolate Chip Cookies – make an ice-cream cookie sandwich!
Leftover Mincemeat Crumble Slice
- 215 g plain flour ~1 ½ cups
- ¾ tsp ground cinnamon
- ¼ tsp ground mixed spice
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 85 g vegetable fat like Trex
- 85 g vegan margarine
- 185 g caster sugar - I like to use golden ~1 cup
- 1 cup leftover mincemeat (ish) ~190g/1 heaping cup (very ish for this)
- 40 g sultanas ~¼ cup, optional
- Preheat the oven to about 175°C. Line and grease a small cake pan.
- In a large bowl, add the flour, spices, sugar, baking powder and bicarbonate of soda. Mix well.
- Add the vegetable fat and margarine. Rub together with your fingers until it's like breadcrumbs - alternatively you can do this by pulsing in a food processor.
- Press about half (I usually add just over half, but less than three quarters) of the mix to your prepared cake pan and press it down firmly.
- Spoon over the mincemeat and spread it out evenly. Sprinkle over the extra sultanas (omit if you have lots of mincemeat).
- Pour the remaining dry mixture over evenly and press it down lightly. You don't want a firm top, more like a loose crumble here.
- Place in the centre of the oven and bake for 30 minutes, until the top is golden brown.
- Serve cold in lunchboxes, as an afternoon snack, or warm with custard (my favourite)/dairy free ice cream/dairy free cream!