Mincemeat in shot glasses with brandy sauce & cinnamon biscuits
serves 8-10

1 jar mincemeat
small glass of brandy or armangac

Custard:
4 egg yolks
2 oz sugar
1 pint whole milk
another small glass of brandy or armangac

Cinnamon biscuits:
4oz butter
4oz flour
2tspns ground cinnamon
2oz brown sugar
1egg

First make the biscuits:
Preheat the oven 180°C.
Rub the butter, flour and cinnamon together until they resemble bread crumbs.
Stir in the sugar and then add the egg and mix to make a firm dough.
Take a small ball of dough and smear onto a baking sheet to form a long biscuit.
Bake for about 10mins or until golden then allow to cool.

To make the creme anglais (custard):
Heat the milk in a small pan until nearly boiling.
Mix the egg yolks and sugar (you can use brown sugar for a richer christmassy colour).
Pour some of the warm milk into the egg and sugar, stir to loosen the mix and return to the pan.

Heat gently, stirring constantly until the custard thickens enough to coat the back of the spoon. Do not let it boil!!
Stir in the brandy and keep warm.

To serve:
Place the mincemeat and the brandy in another pan and heat gently so the fat in the mincemeat melts and the mixture starts to boil.
Boil for a couple of minutes.
Place a large teaspoonful of mincemeat into each glass then cover with custard.
Place a cinnamon biscuit onto each glass and serve.