‘Every year I save some of my Christmas Mincemeat to use the following year. The flavour matures and the taste improves over time and once we start to approach the beginning of November I like to use it up and make this egg free mincemeat loaf which is absolutely effortless but starts to remind me that Christmas is only round the corner. I made a variety of two different loaves this week, one in real time during the tv show.
For those who are intolerant to eggs or wishing to reduce their cholesterol intake, buttermilk is a blessing when it comes to baking as the result is always a superb texture.
If you have not saved any mincemeat from last year the ready made shop bought one works very well.
You will need:
400g self raising flour
1 apple, grated with skin on
250g Christmas mincemeat
a pinch of nutmeg
1/4 teaspoon mixed spice
a pinch of salt
1/2 teaspoon bicarbonate of soda
1 tablespoon olive oil [optional]
Preheat oven to 180C
Sit the self raising flour twice into a large bowl.
Add the mincemeat, nutmeg, mixed spice, bicarbonate of soda, grated apple and salt [and olive oil if you are using it] and mix using a large metal spoon until the meixture appears consistent and all the ingredients are lightly coated with the flour.
Add the buttermilk and fold in using the large metal spoon until the dough appears consistent. Do not overmix.
Prepare the loaf tin or cake mould with baking spray and pour the batter into the tin.
Decorate the top with nuts or dried fruits.
Bake in a preheated oven for 40 minutes. Check the loaf by piercing with a skewer. If it is still runny inside leave for another 5-10 minutes.
Remove from loaf tin once it has cooled down and brush with warm honey or agave or sprinkle icing sugar on the top.
Photography Rachel Muscat Photography