I came up with this when looking for a lower fat, and easier, alternative to mince pies, as my husband likes to enjoy mincemeat in baking all through the year.
I had heard of Coventry Godcakes, which are triangular mince-filled pastries, so the name is a nod in that direction as we live not far away.
3 oz margarine
6 oz soft brown sugar
6 oz wholemeal flour
2 tsp (level) baking powder
¼ tsp nutmeg
1 heaped tsp mixed spice
2 eggs
2 fl oz milk
1 tsp vanilla essence
Mix dry ingredients together. Cut in the marg. Add eggs, milk and vanilla, and beat everything together until smooth and light.
Grease or line a cupcake pan. Then portion out the batter, about 1½ oz batter per cup. Put a teaspoon of mincemeat ON TOP of each cup of batter.
Use a normal Victoria sponge mixture if you prefer.
Bake just above bottom shelf, at Mk 4/350°F/180°C, for about 20-25 minutes, or until just done. The mincemeat topping is now a filling! Remove from oven, and transfer cakes to a wire rack until cold.
Serve warmed with custard, ice-cream or cream. Can be frozen and bagged, to bring out when needed.