Another recipe that really stood out for me on the Christmas Great British Bake Off Masterclass was Mary Berry's Streusel.
This is a bake that I had never heard of but immediately knew that I had to make it, well, make my version of it!
As I already had my homemade tipsy mincemeat I wanted to find different ways to use it and not just make the typical mincepies.
I made my own sweet pastry base using my regular recipe, however to add a little more of Christmas flavours I have added 4 teaspoons of muling syrup.
Mary Berry's recipe can be found at
This is what I got...
Tipsy Mincemeat Streusel
165g plain flour
25g ground almonds
120g unsalted butter, chilled and diced
55g caster sugar
1 medium egg
4 tspn mulling syrup
Tipsy Mincemeat (see post http://hijackedbytwins.blogspot.co.uk/2013/11/tipsy-mincemeat.html for the recipe)
75g self raising flour
40g caster sugar
75g melted butter
1 - To make the pastry place the flour, butter, ground almonds and caster sugar into a food processor and blitz until you have a bread crumb consistency
2 - Add the egg and the mulling syrup and blitz until the ingredients are coming together, if needed add a little water
3 - Remove from the food processor and bring together, wrap in cling film ad chill for at least 3 hours, I left mine in the fridge over night and found that I had a lovely manageable pastry
4 - When your pastry is ready pre heat the oven to 180C (fan)
5 - To make the topping mix together the flour, semolina and caster sugar
6 - Add the cooled melted butter and bring together
7 - Once you have a dough like texture wrap in cling film and place in the freezer. The more solid the better as it is easier to work with!
8 - Roll out the pastry to the size to line a small baking tray or Swiss roll tin
9 - Line the tin with the pastry and add your mincemeat
10 - Take the topping out of the freezer and grate the block, sprinkle the grated topping over the mincemeat
11 - Place in the pre heated oven and bake for 25 minutes
12 - When it is baked leave to cool slightly before cutting and serving
This streusel is delicious served warm with a little brandy butter but equally as nice a couple of days later cold! Just keep in an air tight container to help keep some of the crunch!
The Christmas Great Bloggers Bake Off is hosted by the lovely Jenny at Mummy Mishaps and the lovely Helen at The Crazy Kitchen