Mince Pie Tea Loaf.
Source of protein & fibre
Makes 10-12 slices
If you’ve got a jar of mincemeat kicking around in the back of your cupboard, don’t wait until next Christmas to use it! Try this delicious tea loaf where the mincemeat acts at the fruit & sweet element. It slices cleanly once cooled and it perfect toasted with butter, or warm with a dollop of Greek yoghurt. Enjoy!
Tips & Tricks
Tin size: Best baked in a standard 900 g / 2 lb loaf tin.
Yoghurt: Use proper full-fat Greek yoghurt, not Greek-style or 0% fat, for thickness and acidity control.
Bake check: The loaf should feel set in the centre with a skewer coming out mostly clean, with a few moist crumbs.
Finish: A light brush of marmalade or honey while warm adds shine and helps seal in moisture, but is optional.
Ingredients.
411 g jar of mincemeat, I used this one
3 large eggs
250 g / 1 cup full-fat Greek yoghurt
Zest of 1 clementine or orange
200 g / 1½ cups fine plain wholemeal flour
1½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp mixed spice
Pinch of salt
Marmalade or honey, to finish (optional)
Equipment.
loaf tin
fine grater
baking paper/loaf tin liner
Method.
Heat the oven to 170°C fan / 190°C conventional / 375°F and line a 1 lb loaf tin (about 22 × 12 cm) with baking paper.
In a large bowl, mix the mincemeat with the citrus zest.
Add the eggs and yoghurt and stir until evenly combined.
In a separate bowl, mix the flour, baking powder, bicarbonate of soda, mixed spice and salt.
Fold the dry ingredients into the wet until just combined. The batter should be thick and heavy, slowly dropping from the spoon.
Transfer to the tin and level the top.
Bake for 40–50 minutes, then check with a knife/skewer. If the top is browning quickly, loosely cover with foil.
Brush lightly with marmalade or honey while warm, if using, and cool fully in the tin before slicing into 10-12.
