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Yields1 Serving

 Frozen short Crust pastry, thawed, 4 sheets
 Mincemeat, 1 bottle
 Granny smith apples, thinly sliced, 1/2 no
 Fresh Cranberries, halved , 1/2 cup
 Demerara, 1/4 cup
Sticky Toffee Pudding
 Unsalted butter, softenened, 85g
 Brown Sugar, 50g
 Golden Syrup, 75g
 Treacle, 40g
 Self-rising flour, 100g
 Vanilla essence 1 Teaspoon
 Eggs, 2 nos
 Steam ginger in syrup, chopped, 2 nos

Preheat oven at 180˚C and butter or oil muffin tin or tart shells.


Sticky Toffee Pudding: Combine butter and brown sugar in a mixer and beat till pale. Add in eggs, golden syrup, treacle, self rising flour, vanilla essence and chopped stem ginger and mix till just combine. Set aside.


Lay short crust pastry on a floured work surface and using 7cm diameter cookie cutter, cut out a few round disk. Using knife, make a few slits around the pastry to fit it into muffin tin or tart shells.


Fill each of muffin or tart shells with 1 tablespoon of mincemeat, followed by halved cranberries and top with sticky toffee pudding batter.


Finish the pie with thinly sliced apples and sprinkle 1 teaspoon of demerara sugar on top of each pies. Bake for 20 – 25 minutes until the pudding has risen and the short crust pastry has cooked through