225g/8oz/2 cups self-raising wholemeal flour
75g/3oz/6 tbsp unsalted butter, diced
75g/3oz/⅓ Demerara sugar
1 egg, beaten
115g/4oz/ ⅓ cup good quality mincemeat
60ml/4 tbsp milk
crushed brown or white sugar cubes or a mixture, for sprinkling
Preheat the oven to 200oC/400oF/Gas 6. Line the base of a 20cm/8in round sandwich tin and lightly grease the sides. Put the flour in a bowl, add the diced butter and rub in with your fingertips just until the mixture resembles coarse breadcrumbs.
Stir in the Demerara sugar, egg and mincemeat. Add enough milk to mix to a soft dough. Spread evenly in the prepared tin and sprinkle generously with the crushed sugar. Bake for about 20 minutes until firm and golden. Cool in the tin, then cut into wedges to serve.