Chilli and Chocolate Mincemeat Slice

5 Star, Traybakes | 22nd January 2013 | By

When it came to the Winter Solstice bonfire party a friend was hosting last year, I knew exactly what I wanted to bring along. I’d spotted this fabulous mincemeat slice recipe over at How to Cook Good Food the previous week and thought it would be just the sort of filling treat to keep us warm on a cold and damp winter’s night. They would be especially warming as I wanted to use the chilli and chocolate mincemeat I’d made a couple of weeks earlier.

This is how I made them:

  • Creamed 190g unsalted butter with 175g dark muscovado sugar until light and fluffy.
  • Sieved in 180g wholemeal spelt flour and 1/2 tsp bicarbonate of soda.
  • Added 100g rolled oats and stirred to combine – with difficulty as the mixture was quite dry.
  • Put just over half the mixture into a 9” square mould and pressed it flat to cover the mould. I realised at this point that I didn’t really have enough mixture to do this in such a large container (although I did increase Laura’s quantities very slightly). Next time I will increase the quantities further.
  • Spooned in a jar of mincemeat – about 300g to cover the base.
  • Added a small egg to the last part of the dough mixture to make it go a little further and spread more easily.
  • Spread this on top of the mincemeat.
  • Baked at 170C for 30 minutes.
  • Allowed to cool, dusted with icing sugar, then cut into 16 slices.

The slices were a great success and something I may now be baking with monotonous regularity. Even CT, not a lover of mincemeat, enjoyed his slice. They were indeed just right for the evening, as we did get rather chilly and damp; the rain decided to descend just as the bonfire was lit. It was a magical scene however, with lanterns set amongst the trees as though we had surprised a gathering of the local piskies. Maybe they weren’t too happy to have their secret revealed; when I went to check my camera, no pictures were to be found. Bowls of steaming soup, hunks of bread and fine company kept us in good cheer and we had a lovely evening.

What mincemeat recipes would you recommend?

I’m submitting this to Bookmarked Recipes hosted by Jac over at Tinned Tomatoes.

I’m also submitting this to Made with Love Mondays, the weekly made from scratch event over at Javelin Warrior’s Cookin w/ Luv.

Comments

  1. Leave a Reply

    talesofpiglingbland
    22nd January 2013

    They sound a bit like a bar version of Ottolenghi’s spice cookies – I loved the choc – chili – mincemeat combo when I made them. I reckon these would be great! When is it socially acceptable to buy mincemeat again?

    • Leave a Reply

      Choclette
      22nd January 2013

      Sugar and spice and all things nice – goodness we so need them in this cold weather. Did I hear you say buy mincemeat? 😉

  2. Leave a Reply

    belleau kitchen
    22nd January 2013

    is it wrong that I strangely miss the mincemeat flavour after christmas has gone… these look like an excellent way to deal with that,… they look beautiful and nice and easy to make x

    • Leave a Reply

      Choclette
      22nd January 2013

      Not wrong at all. I have a jar of mincemeat I made the year before last and strongly suspect I will be making more of these – dreckly

  3. Leave a Reply

    laura@howtocookgoodfood
    22nd January 2013

    Oh what a perfect way to enjoy some of your chocolate and chilli mincemeat. I know what you mean, the mixture is not quite cake and not quite flapjack so doesn’t lend itself to stretching. Having said that, it looks like you made a perfect slice and I am pleased that CT enjoyed it too!

    • Leave a Reply

      Choclette
      22nd January 2013

      Thank you so much for this wonderful recipe Laura. You are a star.

  4. Leave a Reply

    laura_howtocook
    22nd January 2013

    Got your message and thought I’d tell you I used a brownie tin. Thinking back to it, I put about two thirds of mixture on the bottom, then the mincemeat, then a light layer on the top, more like a scattering of what remained so it had the effect of a light crumbly topping. I may actually re-word the recipe and thanks for trying and enjoying it :)x

  5. Leave a Reply

    Laura Loves Cakes
    22nd January 2013

    Wow what a great recipe…really interesting ingredients…and I’m intrigued by the chilli mincemeat! As you say, these would be perfect for a cold night! :-)

    • Leave a Reply

      Choclette
      22nd January 2013

      Thanks Laura – I think I got just the right amount of chilli – it was there, but not ready to blow anyone’s heads off 😉

  6. Leave a Reply

    celia
    23rd January 2013

    Choc, I don’t think it would be possible for this recipe to ever get monotonous! It sounds delicious! :)

    • Leave a Reply

      Choclette
      24th January 2013

      Indeed Celia, I think it would take a while for me to get bored of it.

  7. Leave a Reply

    Johanna GGG
    27th January 2013

    bookmarked – I still have fruit mince – this reminds me of a slice my mum used to make but looks nicer (sorry mum) – though I guess I should eat my way through my panforte first :-)

  8. Leave a Reply

    Javelin Warrior
    27th January 2013

    These bars sound so good, Choclette! I’ve never heard of chili and chocolate mincemeat before, but what a combo! And I’m sure these were all the better for it, too… Sorry about the delay in checking back on your post – I’ve been packing and moving for the past couple of days and been without my laptop :( Thanks so much for sharing!

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