Enthused by the idea, and armed with a large jar of fabulously aromatic nut-free and vegetarian ALDI Mincemeat (The Pantry Classic Mincemeat) he set about making it happen.
The first try was good, but needed to be slightly more dense as it came out a little crumbly. The second try (see above) worked perfectly, and the texture was firmer and taste was just superb. I love mincemeat but I'm not a pastry fan, so tend to avoid mince pies, but the mincemeat flapjack is a great alternative.
We hope you might want to give it a try - it was described recently as "a winner" by someone who bakes a lot of cakes, so we were really pleased.
In a large sauce pan over a low heat melt the molasses, margarine, sugars and golden syrup. Cook until all the sugar has melted into the mixture, stirring occasionally, then add the mincemeat and stir until all heated through and combined well. Don't boil!
Remove from heat and put to one side whilst you put the oats into a large mixing bowl, add the mincemeat/sugar/molasses/marg/syrup mix into the oats, mixing well until all the oats are coated with the mixture.
Line a deep baking tray or dish* (approx 20cm x 30cm x 5cm deep or equivalent) with baking parchment (the latter makes lifting it out so much easier!) pour in the flapjack mix and level with a wooden spoon. The mixture should be around 3 cm deep. * We use a ceramic ovenproof dish instead of a baking tray.
Place baking tray/dish in a moderate oven (Gas 4 or 180C) and bake for around 45 minutes, or until the top is firm and golden brown.
Remove from oven when cooked and leave in tray until cold before lifting out.