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| For a 10 x 8 sq. ins. tin | For a 12 x 9 sq. ins. tin | Ingredients | Preparation |
| 7 oz | 10 1/2 oz | self-raising flour | Sift the self-raising flour,
spice, salt and sugar into the mixer bowl; add the fat and
eggs; mix until blended. Mix in the mincemeat and then
the walnuts and finally the pineapple very carefully to stop it getting
broken up to much.
If you don't have a mixer use the creaming method.
|
| 1/4 tsp | 3/8 tsp | salt | |
| 1/2 tsp | 3/4 tsp | cinnamon | |
| 2oz | 3 oz | butter / Flora Buttery | |
| 5 oz | 7 1/2 oz | sugar | |
| 2 | 3 | large eggs | |
| 3 tbsp (3 oz) | 4 1/2 tbsp (4 1/2 oz) | chopped tinned pineapple | |
| 2 oz | 3 oz. | chopped walnuts | |
| 2 heaped tbsp | 3 heaped tbsp | Xmas mincemeat (as much as you can get on the spoon) | |
| NB The tbsp (tablespoon) is an old imperial one 4 teaspoons capacity not 3 teaspoons like the current metric one. | |||
| Cook for 25 mins at 375F, 190C or Gas 5 | Cook for 30 mins at 375F, 190C or Gas 5 | ||
| The tablespoon (tbsp) used is an old fashioned one and is equivalent to 20 ml, if you don't have one use two dessertspoonfuls instead | |||
