Ingredients

The following ingredients have 4 Servings
  • 225 g self-raising flour
  • pinch of salt
  • 1 tsp ground cinnamon
  • zest of an orange (I used 2 small clementines)
  • 55 g unsalted butter (cubed)
  • 30 g caster sugar
  • 150 ml semi-skimmed milk
  • half a jar of mincemeat (I used luxury mincemeat with brandy and port)
  • 100 g icing sugar
  • 3 heaped tsp buttermilk
  • 1-2 tsp brandy (optional)

Instruction

  • Place the flour, salt, cinnamon and clementine or orange zest in a large bowl.
  • Rub in the butter then stir in the sugar.
  • Pour in the milk and combine using a spoon to make a soft dough.
  • Dust your work surface with flour then form the dough into a small rectangle, about a centimetre thick.
  • Spread the mincemeat thickly over the dough, then roll up along the long edge to make a roll.
  • Cut the roll into 8 pieces about 2 centimetres thick.
  • Arrange the mincemeat swirls in the base of the slow cooker on baking paper or on a cake case.
  • Cook on high for approx 1.5 to 2 hours or until firm and starting to go crispy around the edges.
  • Remove from the slow cooker and leave to cool slightly.
  • Make the glaze by mixing the ingredients in a small bowl. Drizzle over the swirls and enjoy immediately.