Name: Flop-proof pie
Yield: 8 servings
Cuisine: Bake
Ingredients: 110.00 g butter or margerine; 140.00 g sugar; 1.00 eggs beaten; 5.00 ml vanilla essence; 10.00 ml Baking powder; 240.00 g flour cake; 180.00 g fruit mincemeat; 100.00 g mixed nuts chopped; 75.00 g raisins seedless; 2.00 eggs beaten; 2.00 ml ginger ground; 5.00 ml vanilla essence; 60.00 g yellow sugar; 125.00 ml golden syrup; 50.00 g butter

Recipe Disclaimer

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Ingredients (15)

CRUST

110.00 g	butter — or margerine
140.00 g	sugar
1.00	eggs — beaten
5.00 ml	vanilla — essence
10.00 ml	Baking powder
240.00 g	flour — cake

FILLING

180.00 g	fruit mincemeat
100.00 g	mixed nuts — chopped
75.00 g	raisins — seedless
2.00	eggs — beaten
2.00 ml	ginger — ground
5.00 ml	vanilla — essence
60.00 g	yellow sugar
125.00 ml	golden syrup
50.00 g	butter

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 24 cm diameter pie dish with margarine.
Beat the butter and sugar until light and creamy. Add the eggs and vanilla essence and mix well.
Sift the dry ingredients together and add the butter mixture. Mix.
Press half the dough into the prepared pie dish and chill.
Place the mincemeat, nuts, raisins, eggs and seasonings in a mixing bowl and mix.
Place the yellow sugar, golden syrup and butter in a saucepan and heat until all the sugar has dissolved.
Add to the other ingredients in the mixing bowl and mix well.
Spoon into the prepared pie crust and grate the remaining dough on top. Bake for 25 to 30 minutes or until the crust is golden brown.
Serve lukewarm with cream or ice cream.