This would be a good recipe to use for a Hogmanay dessert.
100 Gram Plain flour (3 1/2 oz)
50 Gram Butter (2 oz)
325 ml Milk (12 fl oz)
2 Tablespoon Cornflour
2 Teaspoon Caster sugar
2-3 Tablespoon Whisky liqueur
175 Gram Mincemeat (6 oz)
75 ml Whipping cream, whipped (3 fl oz)
Sieve flour and rub in the butter until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons milk and mix to a dough. Roll out on a floured work surface and use to line an 18 cm (7 inch) flan tin. Bake blind at 190 °C / 375 °F / Gas 5 for 20 minutes.
Blend the cornflour and sugar with 3 tablespoons milk. Bring remaining milk to the boil. Pour onto the cornflour mixture stirring well. Return to a clean saucepan, bring to the boil stirring continuously. Cool and stir in the liqueur.
Pour the sauce into the flan case, leave to set. Spread mincemeat over the sauce. Decorate with piped cream.