Mix the mince with the brandy grated apple cherries, raisins, powdered clove, nutmeg and pepper.
Sift the flour, corn flour and salt together.
Stir in the sugar and cut in the butter, rub lightly together with the fingertips until crumbly.
Press half of the pastry into the bottom of a greased 23cm square tin.
Spoon over the fruit mixture evenly.
Crumble or grate the rest of the pastry over the top and bake at 160 C for an
hour until pale golden brown.
Cut into squares while still warm in the pan, then set aside to cool.
Sift over the icing sugar.
Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi's
blog, click here.