Step 1

Add the raisins, currants, sultanas, dried cranberries, mixed peel, chopped cooking apple, unsalted butter, light brown soft sugar, ground cinnamon, mixed spice and lemon zest to a large pan.

Step 2

Heat the mixture together on a low heat until the unsalted butter has melted and the mixture has mixed together.

Step 3

Turn up the heat to a medium heat and simmer the mixture for about 10 minutes.

Step 4

Remove the pan from the heat and let the mixture cool.

Step 5

Once cooled, stir through the brandy.

Step 6

Preheat the oven to 200ºc/180ºfan and line a 9x9" square tin with parchment paper.

Step 7

In a large bowl, add the rolled oats, plain flour, light brown soft sugar, baking powder and unsalted butter.

Step 8

Rub the ingredients together with your fingers until the mixture resembles bread crumbs and there are no large lumps of butter left.

Step 9

Pour 500g of the oaty crumble mix into the lined tin and press down firmly.

Step 10

Pour the mincemeat onto the base crumble and spread

Step 11

Sprinkle over the rest of the crumble mix

Step 12

Bake the bars in the oven for 30+ minutes, or until golden and beautiful.

Step 13

Leave the bars to cool fully before portioning. Refrigerating them can sometimes make this easier.