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