Serve warm for a festive dessert with whipped cream, brandy butter or créme fraîche or serve it cold at tea time, dusted with icing sugar.

Ingredients:
280g  Self-Raising Flour
200g  Butter, cut into small pieces
55g  Cane Sugar
2tbsp organic clear honey
2tsp   ground cinnamon
1 x 326g jar  Mincemeat

Instructions:
Place the flour, butter, sugar, honey and cinnamon in a food processor and blend until the mixture resembles fine breadcrumbs.
Put half the mixture into a 23cm spring-release cake tin and press down gently.
Spread the mincemeat on top and sprinkle the remaining crumble mixture over the top.
Bake in a preheated oven 190ºC  for 30-35 minutes or until golden and cooked through.
Allow to cool slightly, decorate with orange zest, then transfer to a serving plate.

Variation:
As an alternative to cinnamon, add the finely grated rind of an orange.

Tips:
As time is short at such a busy time of the year it is useful to know that this recipe can be prepared in advance and frozen until required. For best results after freezing defrost thoroughly and serve warm rather than cold. Place in a preheated oven 180*C 4 for 10 minutes. Serves 8