Fruit mince pikelets

These little fruit mince pikelets are simply divine!

  • 30 mins cooking
  • Makes 20
  • Print


Fruit mince pikelets
  • 1 cup (150 grams) self-raising flour
  • 1/4 teaspoon mixed spice
  • 1/4 cup (55 grams) firmly packed light brown sugar
  • bicarbonate of soda
  • 3/4 cup (180 millilitres) milk
  • 1 egg
  • 30 gram butter
  • 3/4 cup (280 grams) fruit mince
  • 2 tablespoon brandy
  • 2 tablespoon custard powder
  • 2 tablespoon caster sugar
  • 1 cup (250 millilitres) pouring cream
  • 1 cup (250 millilitres) thickened cream


Fruit mince pikelets
  • 1
    Make custard cream (see below)
  • 2
    Sift flour, mixed spice, sugar and soda into a medium bowl. Make a well in centre; gradually whisk in combined milk and egg.
  • 3
    Melt &1/4; of the butter in a large frying pan; drop level tablespoons of batter for each pikelet into pan. Cook pikelets until bubbles appear on surface; turn, brown other side. Remove from pan; cover to keep warm. Repeat with remaining butter and batter.
  • 4
    Meanwhile, stir fruit mince and brandy in a small saucepan over heat until combined.
  • 5
    Serve pikelets with fruit mince mixture and custard cream.
Custard cream
  • 6
    In a small saucepan, blend custard powder and sugar with pouring cream; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap. Cool 20 minutes. In a small bowl, beat thickened cream with an electric mixer until soft peaks form. Whisk cold custard in a small bowl until smooth; fold in cream.