Coconut Fruit Mince Slice - cooking recipe

Ingredients

FRUIT MINCE (use 225 g)
100 g apples, cored,finely chopped
25 g butter
75 g raisins
75 g sultanas
75 g currants
50 g raw sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mixed spice
1 orange, juice of
1 orange, zest of
1 lemon, juice of
1 lemon, zest of
125 g sliced almonds
30 ml brandy
BASE
100 g butter
50 g raw sugar
175 wholemeal self-rising flour
TOPPING
2 eggs
100 g raw sugar
5 ml vanilla essence
175 g desiccated coconut
1 tablespoon whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preparation

FRUIT MINCE: Place all ingredients except almonds and brandy into a deep ovenproof dish and mix thoroughly.
Cover with foil and bake in an oven at 120 C for an hour.
Stir mincemeat halfway through cooking.
Leave to cool before adding almonds and brandy.
Keep refrigerated until ready to use- it will keep for up to a month in the fridge.
BASE: Cream the butter and sugar until light and fluffy.
Stir in the flour.
Mix well and press evenly into an 18 x 23 cm tin that has been lined with greased greaseproof paper.
Bake at 180 C for 10 minutes until pale golden.
TOPPING: Beat eggs, sugar and vanilla until thick and creamy.
Stir in the mincemeat and coconut.
Mix well.
Fold in the combined flour, baking powder and salt.
Spread topping evenly over the base.
Return to the oven and bake for a further 20-30 minutes until the fruit mince setting is set.
When cool, cut into fingers and store in an airtight container.