Trifle mince pies
Skill level: Easy peasy
Costs: Cheap as chips
This delicious recipe combines two of our favourite Christmas recipes: mince pies and trifle. Baking a layer of sponge over your mince pies and topping it with a few tasty layers will really make your bakes stand out this year.
- 210g ready made shortcrust pastry
- 125g ready made mincemeat
For the cake layer
- 65g self-raising flour
- 65g butter, softened
- 65g caster sugar
- 1 medium eggs
- Few drops of vanilla extract
- Thick custard (made with instant custard mix and left to cool slightly and thicken)
- Strawberry jam
- Whipping cream
- Cranberries dusted in icing sugar, to decorate
- Circle cookie cutters
You can whip your cream with a dash of brandy for a boozy adult twist
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Roll out your pastry and cut large scalloped circles. Grease a muffin tin and gently push the rounds of pastry into the holes. Place in the fridge.
- Make up the cake layer by placing all the ingredients in a bowl and mix until combined.
- Remove the pastry rounds from the fridge and top with a small amount of mincemeat (around 1tsp). Spoon over 1tsp of the cake mixture, leaving plenty of space as the cake will rise.
- Bake in the oven for 20 mins until the cake and the pastry is golden brown, leave to cool.
- Make up some instant custard, adding a little more powder than usual to ensure the mixture is thick. It will begin to thicken naturally as you leave it to cool. Spread a layer of custard over the cooled cake layer. Place in the fridge to set.
- Whip with cream and top the pies with a layer of jam and cream. Sprinkle with cranberries and serve.
- You can make the pies up until the cake stage and keep in the fridge for a few days but once decorated with the trifle layers they need to be eaten on the day.