An oat and wholemeal base is covered with a layer of chocolate mincemeat which is itself topped with more of the oaty mixture. The chilli is optional. It's delicious and great for Christmas or other festive parties.
Cream the butter and sugar until light and fluffy.
Sieve in the flour and bicarbonate of soda.
Add the rolled oats and stir to combine. It might be a bit tricky as the mixture is quite dry, but persevere.
Spoon just over half the mixture into a 9'' (23 cm) square silicone mould or lined cake tin and press it flat with the back of a spoon to cover the bottom of the tin.
Mix the chilli and chocolate into the mincemeat. Then spoon it over the base to cover.
Add the egg to the remaining dough mixture.
Spoon this onto the mincemeat and spread out as best you can.
Bake at 170℃ (325℉, Gas 3) for 30 minutes.
Allow to cool, dust with icing sugar, then cut into 16 slices.
Notes
Even more delicious served warm with cream, custard or ice-cream.You can use whatever mincemeat you like for this recipe, but I recommend homemade if you can manage it. If you don't fancy the chilli or the chocolate just leave them out.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.