INGREDIENTS

INSTRUCTIONS

You will need a shallow loose bottomed 28cm flan tin.  First make the
thin pastry base. Measure the flour into a bowl and  rub in the butter
until the mixture resembles fine breadcrumbs. Stir  in the sugar and
sufficient water to mix to a firm dough. Wrap in  clear film and chill
if time allows. Roll out on a lightly floured  surface and use to line
the tin. Spread generously with the mincemeat.  For the topping,
measure all the ingredients into a bowl and knead  together to form a
soft dough. Using a coarse grater, grate this  mixture on top of the
mincemeat. If it is too soft to grate, then  chill in the fridge for
about 15 minutes.  Bake in the oven at 220C/425F/gas 7. Put a large
heavy flat baking  sheet on the middle shelf to heat up in the oven.
Lift flan tin  carefully on top of the baking sheet and bake for about
20 minutes  until golden brown.  Allow to cool before dividing into
slices and dust with icing sugar to  serve.  Converted by MC_Buster.
NOTES : Makes approx 16  Converted by MM_Buster v2.0l.

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