This recipe uses the Jane Asher Christmas Pudding Muffin Mix

MINCEMEAT & CRANBERRY BARS

YOU WILL NEED

1 pack Jane Asher Christmas Pudding Muffin Mix
1 medium egg
100ml (4 fl.oz ) milk
50g dried sweetened cranberries
5g flaked almonds
50g dried sweetened cranberries

Preparation instructions
Cooking appliances vary , the following is a guide:

1. Pre-heat oven to 220ºC(200ºC for fan assisted ovens)/425ºF/Gas Mark 5.
   
2. Beat together one medium egg with 100ml (4 fl.oz) milk.
   
3. Place the contents of the muffin sachet mix into a large bowl and add the beaten egg and milk. Stir until a lumpy batter is formed.
   
4. Fold in the mincemeat and cranberries.
   
5. Transfer the mixture into a greased 17x 17 cm (7”X7”)square cake tin.
   Bake in the preheated oven for 25 minutes or until the cake is well risen and spongy to the touch.
   
6. Whilst the cake is cooking, spread the almonds onto a baking tray and place in the oven and toast until light golden…..watch them carefully they burn easily!!
   
7. When the cake is cooked,alllow to cool slightly then transfer to a wire rack to cool completely. When cool mix the icing sugar with sufficient water to make a spreadable icing. Spread the icing onto the cooled caked and sprinkle with the toasted almonds.
   
8. Allow the icing to set and cut into 8 equal pieces.