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Mark Hix recipe: Little Christmas crumbles


These make perfect festive party snacks or something to go with coffee at the end of the meal. You can use mincemeat or a combination of mincemeat  and Christmas pudding if you need to use it up.

Makes 20

  • 20 mini canapé-size tart cases
  • 150-200g sweet mincemeat

For the topping

  • 20g flour
  • 20g hard, unsalted butter, diced into small pieces
  • 10g caster sugar
  • 4-5 shelled chestnuts, finely chopped

Preheat the oven to 180C/gas mark 5. For the topping: put the flour and butter into a bowl – rub between your fingers to forge a breadcrumb-like consistency, then stir in the sugar and chestnuts. Finally, fill the tart cases with the mincemeat and spoon on the crumble. Bake for 8-10 minutes, until lightly coloured, and serve.