Quick & Easy

MINCEMEAT

CHRISTMAS MINCEMEAT STARLET TART Serves 8

1. Heat oven to 200c (180c fan). Unroll 320g pack of ready-roll puff pastry onto a lined, rimless baking sheet. 2. Trim around a 23cm cake tin (reserve pastry trimmings). 3. Score an even border 2cm around the edge. With a fork, prick within the border. 4. Spread 225g store-bought mincemeat evenly inside the border. 5. On a lightly floured surface, re-roll pastry trimmings to 50p thickness. Stamp out star shapes. Arrange on top of mincemeat. 6. Brush pastry border and stars with 1 beaten egg. 7. Bake for 20 minutes until golden. Serve with cream or yoghurt.

FROZEN CHOCOLATE FRUIT CAKE Serves 10

1. Grease an 8in round, loosebottomed cake tin with 1 tsp oil. 2. Scoop boules of slightly softened chocolate ice cream from a 750ml tub. Freeze boules in single layer on a baking tray. 3. Meanwhile, in a bowl, mash 750ml more slightly softened chocolate ice cream from a second tub with 175g mincemeat and 50g dried cranberries. 4. Spoon into cake tin and smooth the surface. 5. Quickly arrange frozen boules around the cake’s edge and decorate with a handful of frozen berries. Freeze until set. 6. To serve, remove from freezer for 10 minutes to soften slightly before removing from cake tin and slicing to serve.