1 jar mincemeat
300g plain flour
125g caster sugar
Put all ingredients into mixer and mix until bound together.
Wrap in cling film and allow to rest.
250g plain flour
110g caster sugar
50g desiccated coconut
75g flaked almonds
Rub all the ingredients together. Add a little ground cinnamon if you wish.
Preheat the oven to 180C/350F/Gas Mark 4
Grease and line your tin.
Cut out discs of pastry and use them to line a 12 cup bun tray/mini muffin tin.
Spoon some of the mincemeat into each of the pastry line cups and then top with the crumble topping.
Bake for 15-18 minutes and serve with some freshly whipped cream with the addition of Irish whiskey.