For that mincemeat, put the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice right into a large pan and prepare on the low heat, stirring from time to time for around ten minutes. Remove in the heat, leave to awesome, then stir within the brandy, rum or sherry.
Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent.
For that pastry, sift the flour and icing sugar right into a mixing bowl and rub within the butter before the mixture resembles coarse breadcrumbs.
Add just sufficient cold water to combine to some firm dough - if you like this is often produced in a processor. If time enables, wrap the dough in cling film and chill for around half an hour.
On the gently floured work surface, unveil the pastry to some rectangle slightly bigger compared to prepared tin, then line the bottom and sides from the tin with pastry.
Trim the pastry level using the top edges from the tin and patch any gaps if required.
Spread the mincemeat evenly within the pastry base.
To help make the topping, melt the butter and permit this to awesome slightly.
Place the remaining ingredients right into a bowl and pour the melted butter over. Mix together before the ingredients combine to create a dough. If time enables, chill this mix - this will make grating simpler.
Utilizing a coarse grater, grate the topping within the mincemeat and spread evenly.
Bake within the preheated oven for around 20-25 minutes, or until golden-brown.
Reduce 16 slices, dust with icing sugar and serve warm with cream or brandy butter.
To freeze: keep cooked slices inside a plastic container - seal, label and freeze for approximately three several weeks.
To thaw: thaw within the freezer box for four hrs at 70 degrees or overnight.
To reheat: warm inside a preheated oven 150C/300F/Gas 2 for around twenty minutes - dust with icing sugar before serving.