Ingredients

  • 180g butter
  • 300g Demerara sugar
  • Zest of 1 orange
  • 400g mincemeat
  • 1 tsp cinnamon
  • 1 large egg, beaten
  • 350g self-raising flour

For the buttercream topping

  • 200g butter, softened
  • 400g icing sugar
  • 1 tsp vanilla extract
  • 100g white chocolate, melted

To decorate & serve

  • White chocolate shavings
  • Chopped mixed nuts and fruit

Instructions

  1. Pre heat the oven to 180°C/Gas 4.
  2. Melt the butter and sugar in a large saucepan over a low heat, stirring well to ensure that the sugar dissolves.
  3. Remove from the heat and allow to cool slightly. Add the orange zest, mincemeat, cinnamon and egg. Stir in the flour and mix thoroughly.
  4. Pour the mixture into the traybake tin and bake in the centre of the oven for 50-60 minutes, or until a skewer inserted into the centre comes out slightly sticky. Allow to cool in the tin.
  5. To make the topping, place the softened butter and half the icing sugar in a bowl and beat until smooth. Add the remaining icing sugar and mix until smooth and creamy, then add the vanilla extract and white chocolate and mix well. Set aside until the traybake has completely cooled.
  6. Top the traybake with the buttercream, then decorate with white chocolate shavings and chopped mixed nuts and fruit, if desired. Portion into 48 using the guides on the edges of the tin, then remove ready for serving or gifting.

Tip: If the top of the traybake is browning too much, place a piece of baking parchment loosely over the top part way through cooking.