Back in November I made a batch of fruit mince after attending my first Christmas baking class with Sarah Brigden (babyCakes). This weekend I am finally using it, after letting it develop its flavours for over a month. As well as the usual fruit mince pies, I decided I wanted to try something a little bit different.
One of my favourite (and quite easy) recipes is raspberry crumble slice. It is incredibly moreish and also easily adapted. I’ve used the base recipe to experiment with other combinations including an apple crumble slice. This weekend, I decided to use it as the base for a fruit mince crumble slice to take into work tomorrow.
I also made fruit mince pies, using the cinnamon pastry recipe and baked them in patty pans, topped with pastry stars (cooks for 20 minutes in a 160C fan forced oven). I’m not a huge fan of fruit mince, but I really like this recipe. I find the addition of apple cider gives it an extra flavour that I really like and the spices are just the flavours of Christmas.