Trifle mince pies recipe

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makes: 6
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 20 min
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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.

    Top tip for making Trifle mince pies

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

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