These tasty little cakes are a fabulous way of using mincemeat for those who find pastry pies a bit too heavy. They're also flavoured with brown sugar, rather than caster sugar, echoing the richness of the mincemeat.
- 175g self-raising flour
- 175g softened butter
- 175g mincemeat
- 100g light brown sugar
- 3 eggs
- 3 tbsp. milk
- 2tsp. allspice
Heat the oven to 190C and line a muffin tin with 12 paper cases.
Beat the flour, butter, sugar, allspice, eggs and milk together until smooth.
Place a few tsp. of the cake into the bottom of each cake liner and then place a heaped tsp. of mincemeat on top of that. Cover the mincemeat with another few tsp. of the cake mix and then smooth out.
Bake in the oven for 15-18 minutes or until golden.