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Mincemeat and Apple Caramel


Serves 8
175g (6 oz) self-raising flour
1 teaspoon baking powder
50g (2 oz) caster sugar
50g (2oz) soft baking margarine
1 egg
grated rind of 1 lemon
150ml (5 fl oz) milk
225g (8 oz) mincemeat
450g (1 lb) apples, peeled weight, sliced (toss in a little lemon juice if preparing ahead)
50g (2 oz) butter, melted
about 175g (6 oz) demerara sugar


Well grease a shallow round 28cm (11 in) ovenproof dish. Measure the flour, baking powder, caster sugar, margarine, egg and lemon rind into a bowl. Beat well together, add the milk and beat again until the consistency of a sponge mixture.

Spread the mixture on the base of the dish, spread over the mincemeat and arrange the apple on top. Brush or drizzle butter over the apple and sprinkle with demerara sugar.

Place on the grid shelf on the floor of the Roasting Oven and bake for about 25 minutes until the apples are pale golden and the sponge cooked. If the top is getting too brown before the sponge is cooked, slide the cold plain shelf above on the second set of runners.

Serve warm with crème fraiche or cream.

To Cook In A Conventional Oven: Bake in the oven preheated to 230C/450F/Gas mark 8 for about 35 minutes until the top has caramelised to a deep golden brown.

Mary Berry's New Aga Cookbook by Mary Berry (Headline; ISBN: 074727357X, 25)
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