Mincemeat Pudding Roll
- Sweet pastry roll filled with Mincemeat.
- No cane sugar, no artificial flavours.
- Serve hot or cold with or without custard.
- Quick to make pastry.
250g Wholemeal Spelt Flour.
75g Ghee. Contrary to long-standing beliefs, the fats in ghee are "good" fats, and a great alternative to butter!
75g Odourless Coconut Butter - also full of beneficial fats.
¼tsp of Almond Extract.
¼tsp of Lemon Juice.
1 jar (400g) of mincemeat.
- 1 Medium or Large egg.
- A drizzle of milk.
- Pre-heat the oven to 180°C/160°C Fan/Gas Mark 3. Line and grease a flat baking tray.
- Place the spelt flour and stevia into a large mixing bowl or food processor.
- Add the coconut butter, ghee, almond extract and lemon. Pulse or rub the fat into the flour and sugar until you have loose breadcrumbs.
- Add a little milk if necessary to bring together into a dough.
- Roll out the pastry to around 1.5cm (½ inch) thick into a rectangular shape, neaten up the edges by hand.
- Spread the jar of mincemeat evenly over the surface of the pastry,
- Then roll up the pastry along its shortest side to form a long cylinder. Cut 3 or 4 criss-cross slits along the top of the roll. There is no need to glaze this roll.
- Place in the centre of the oven for 30-40 minutes depending on the thickness of your pastry. Dust with some Sweetly Stevia or icing sugar.
- The roll can be served straight from the oven with custard, cream or ice-cream. It can equally be sliced cold and eaten on its own.