Fruit squares, or "flies' graveyards" are a family tradition. This is my take to use up leftover Christmas pudding or mincemeat. A bit of rogue cranberry sauce is excellent in there too.
cold butter cubed 175g
plain flour 250g
salt ½ tsp
caster sugar 75g
egg 1, beaten
cooking apples, peeled and chopped, 2
leftover Christmas pudding or mincemeat 225g
candied peel chopped 50g
cranberry sauce 50g (optional)
lemon zested, 1
lemon juiced, 1
Make the pastry first. Rub the butter in the flour and salt until it looks like breadcrumbs. Add 25g of caster sugar and mix to a stiff dough by adding the egg gradually. You won't need it all now. Turn out onto a floured surface and divide into two pieces. Roll one half to line a Swiss roll tin or baking tray. You can patch it into the tray if easier.
Prepare the filling by mixing the chopped apples with the crumbled Christmas pudding. If you don't have enough pudding, bulk it out with mixed dried fruit or mincemeat. Add in the other 50g of caster sugar, peel, lemon and cranberry if using.
Spread over the pastry and then cover with the second piece of pastry, rolled out to about 4-5 mm thick. Brush with the remaining egg and bake at 190C/gas mark 5 for 40-45 minutes.
Remove from the oven and dredge the top with caster sugar while still hot. Allow to cool and then cut into squares. Serve with brandy butter. These store well in a tin if you have any left.
