Mince pie & custard
streuselloafcake
MAKES 8-10 SLICES. HANDS-ON TIME
15 MIN, OVEN TIME 50-60 MIN
MAKE
AHEADThe cooled cake will keep
for a few days in an airtight
container.
FOOD
TEAM’S
TIPSIf you’re buying mincemeat
to use in this recipe, check
it’s vegetarian if need be.
If you like, swap the icing drizzle
for a syrup made with sugar and
orange juice or spiced rum.
- 200g self-raising flour
- Pinch bicarbonate of soda
- 4 tsp Bird’s custard powder
- 200g unsalted butter, softened
- 200g golden caster sugar
- 3 medium free-range eggs
- 2 tbsp whole milk
- 80g icing sugar
- Bronze Crunch (available from
waitrose.com) or other sprinkles
to decorate – optional
FOR THE MINCE PIE STREUSEL L AYER
- 150g mincemeat (see recipe on
previous spread, or see tips) - 15g plain flour
- 3 tbsp Biscoff biscuit spread
(we used the crunchy version)
YOU’LL ALSO NEED...
- Electric mixer; 900g loaf tin,
fully lined with compostable
baking paper
1 Heat the oven to 170°C/150°C fan/
gas 3½. In a mixing bowl, combine
the flour, bicarb and custard powder
with a pinch of salt.
2 Put the butter and golden caster
sugar in a separate mixing bowl and
beat with an electric mixer until
light and creamy. Beat in the eggs
one at a time, then fold in the flour
mixture with a large metal spoon or
spatula. Stir in the milk to loosen.
3 In a separate smaller bowl, mix
together the mincemeat, flour and
Biscoff spread.
4 Spoon two thirds of the cake
mixture into the loaf tin, then a layer
of the mincemeat mixture. Spoon
over the remaining cake mixture
to cover the mincemeat layer, then
level the top. Bake for 50-60
minutes or until golden, well risen
and springy to the touch. Leave to
cool in the tin on a wire rack.
5 Mix the icing sugar with enough
water to make it pourable (see tip),
then drizzle it over the loaf cake.
If you like, sprinkle over bronze
crunch or any other decoration you
fancy, then serve the cake in slices.
PER SLICE (FOR 10) 360kcals,
20.8g fat (11.6g saturated), 4.8g
protein, 37.8g carbs (18.3g sugars),
0.4g salt, 1.2g fibre
For more ways to use Biscoff
biscuit spread, see p116 →make it special.
A loaf cake
with a surprise
in the middleSHARE THE delicious.LOVE
All the recipes on these pages are based
around mincemeat. Our version (see recipe
on previous spread) is laced with rum, the
back-on-trend spirit for Christmas 2020 –
see p121.
The mincemeat gets better with maturing,
so now’s an ideal time to make a batch –
or two. A simple pot, labelled and tied with
raffia or ribbon, makes a meaningful gift.
Or use it to make one of the other sweet
treats on these pages, wrap in baking paper
or tissue, tie with a bow and label with
an eat-by date.