Trifle mince pies Recipe

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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
  • For the trifle layers
  • 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
  • You will also need:
  • Circle cookie cutters


  • 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.

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You can whip your cream with a dash of brandy for a boozy adult twist