To make the mincemeat, simply mix together all of the ingredients well and allow to soak overnight before using. Place the excess in sterilized jars or an airtight container

Preheat the oven to 175°C/gas mark 4 and line a 15cm x 20cm baking tin with greaseproof paper

Place a pan over a medium heat and melt the butter and syrup, then add the sugar and simmer for 3-4 minutes until dissolved. Remove from the heat and add the chocolate, mixing well

Thoroughly stir in the beaten eggs, then add the flour. Beat until all of the flour is incorporated and finally, mix in the mincemeat

Pour the batter into the lined baking tin and level out with a spatula

Mix together the flour and water for the crosses to make a paste, then transfer to a piping bag with a small plain nozzle. Pipe on top of the unbaked brownie batter to form crosses when cut

Bake for 25-30 minutes until gently set and wobbly in the middle - do not be tempted to leave the brownie in the oven longer than the cooking time as it will dry out and overcook. Allow to cool then refrigerate overnight

The next day, turn the brownie sheet out, remove the baking paper and cut off the edges for neatness. Turn the brownie the right way and cut into squares so there is a cross on each square of brownie - using a knife dipped in water will make this a lot easier

Serve the brownies at room temperature or store in an airtight container in the fridge for up to 2 weeks