Place the oats, flour and sugar in a bowl and mix together with a wooden spoon.

Add the cubes of butter, then rub the butter into the other ingredients until the butter is evenly distributed.

Tip half of the mixture (350g) into your square cake pan, smooth it over to ensure it evenly coats the base of the pan, then press down lightly with the back of a spoon to pack it down slightly. (This is to ensure your crumble bars don’t fall apart later!)

Spread the mincemeat evenly over the packed down crumble later – go almost all the way to the edge, but not quite.

Sprinkle the remaining crumble over the mincemeat and DO NOT PRESS DOWN. (The idea here is you want this layer to be like the top of an apple crumble – with lots of peaks and troughs and knobbly bits!)

Bake in your preheated oven for 30 minutes or until the top is golden.

Remove from the oven and, using the baking paper as a handle, immediately transfer to a cooling rack – it will likely crack a bit, but once it’s on the cooling rack you can squidge together the cracked parts and the heat will stick it back together!

After 10-15 minutes, gentle slide it onto a chopping board and cut into 16 squares, using a big, fairly sharp knife.

You can either serve these mincemeat crumble bars as a dessert - warm with custard, cream or ice cream OR you can serve them cold as a snack.