A delicious recipe to use up your sweet Christmas leftovers!
350g plain flour
220g unsalted butter, cut into chunks
100g golden caster sugar
25g pistachios, toasted in a dry pan, then chopped
Icing sugar or edible gold glitter to dust (optional)
Heat the oven to 180°C/160°C fan/ gas 4. In a mixing bowl, rub the flour, butter and a pinch of salt together in your fingers so the mixture resembles breadcrumbs. Stir in the golden caster sugar to make a crumble, then put just over half the mixture into the base of the tin, smoothing with the back of a spoon. Bake for 15 minutes.
Once the base is set and pale golden, remove from the oven and spread the mincemeat on top of it. Level, then sprinkle over the choc cherry mixture. Scatter handfuls of the remaining crumble mixture on top – a few larger clumps are fine.
Return the tin to the oven for a further 15 minutes until the crumble topping is golden. Serve scattered with the pistachios and, if you like, edible gold glitter or icing sugar.