It might sound strange to share a recipe like mince pies loafs in January, but that is the time when most have some leftover mincemeat in their fridge, isn’t it? I’ve made mince pies for Christmas with homemade mincemeat, using a recipe pretty similar with the one I’ve made previously. I did soak the dried fruits for 24 hours in brandy before adding them to the mincemeat, but the rest is the same.
I’ve made these Mince Pies Loafs with only 4 ingredients, or 5 if you count the baking powder, but that is optional, as the self raising flour has raising agent in it. The batter takes 2 minutes to make with the all-in-one method, so they are so easy to make. As you might observe from seeing the ingredients, these loafs are vegan. The truth is the loafs are so moist and delicious, and have a good rise, that they don’t need any eggs in them. I wasn’t sure before making them, but I’m going to make this recipe again, that is sure.
Ingredients for 2 Mince Pies Loafs:
– 150g self raising white flour
– 50g sugar
– 250g mincemeat
– a pinch of baking powder
– 100ml oil
Start by heating the oven at 180C or 160C for convection ovens. Weight in all the ingredients and mix them with a spoon. Scoop the loaf batter into two small loaf tins. I have non-stick tins, but I still like to spray a bit of oil on them, so I’m sure the baked loafs will be easy to take out. Put the loafs in the oven and bake for 30 to 35 minutes, turning them after 25 minutes, so they bake evenly. The loafs will have a bit of a rise.
After they are baked and lovely golden on top, take the baking tins out of the oven and leave them to cool for 10 minutes, before taking the loafs out of the tins and putting them on a wire rack to cool completely. The mince pies loafs have a lovely crumbly texture and are very moist too. Enjoy with a glass of mulled wine or alcohol-free mulled wine.