Mince Pie Tray Bake

If you’re anything like me, mince pies are sacred! No sneaky sampling until 1st December. But while I wait, the cravings can be torture! Once December hits, however, it’s game on. That’s where this mince pie tray bake comes in, if you have any mincemeat left, here is a great alternative if you are not interested in eating pastry but still want in on the Mince Pie action. 

Well, that’s because once upon a time, they were filled with meat. Served at Christmas, as the pastry was usually in the shape of a manger, the pies were filled with finely chopped up meat. Mutton was traditionally used and mixed with chopped up fruit and preserving liquid. It was a way of preserving meat without salting, curing, smoking or drying it. As the years went on, the meat was removed but the name stayed.

I thank the internet for the inspiration for this bake. I’ve done it once and got rave reviews from family and dipping friends. If I was to add one amendment, it would be to make the butter icing more like rumbutter icing. Let me know what you think?

Ingredients

• 175g butter, softened (plus a little extra for greasing)
• 175g brown sugar
• 3 large eggs
• 175g self-raising flour
• 200g mincemeat 
• 1 dash of rum (about 1 tablespoon, or adjust to taste)

For the Butter Icing

• 100g butter, softened
• 200g icing sugar, (do make sure you sieve this, because if you don’t there is a danger of lumpy butter icing)
• 1 teaspoon vanilla extract (optional, but adds a lovely aroma)

For the Topping

• Mixed citrus peel, for sprinkling

Method

1. Preheat the Oven
• Set your oven to 190°C (fan 170°C or Gas Mark 5).
2. Prepare the Tin
• Lightly grease a traybake tin (roughly 20cm x 30cm, or a similar size) with butter.
• Line the base with baking parchment if you like, to make it easier to lift out.
3. Cream Butter and Sugar
• In a mixing bowl, beat the 175g softened butter and 175g brown sugar together until pale and fluffy.
4. Add Eggs
• Crack in the 3 eggs, one at a time, mixing well after each addition.
5. Add in Flour
• You might want to do this gradually, especially if you have a hand whisk. The risk of generating a flour cloud is quit high!
6. Pop in the Mincemeat and Rum
• Stir in the 200g mincemeat and the dash of rum (or more if you fancy it - tis the season after all).
• Mix just enough to distribute the mincemeat evenly.
7. Bake
• Spoon the batter into your prepared traybake tin, smoothing the surface.
• Bake for about 20 minutes, or until golden on top and a skewer (or “poker”) inserted in the centre comes out clean.
8. Cool
• Remove from the oven and let the tray bake cool in the tin for about 10 minutes.
• Carefully transfer to a wire rack to cool completely before icing.

While you are waiting for it to cool you can get your swim kit ready. If you want a run down on what we recommend, have a read of our Ultimate Guide to Open Water Swimming. Or why not check out some of our location reviews.

1. Make the Butter Icing
• In a clean bowl, beat 100g softened butter until smooth. If time isn’t on your side, give it a very quick blitz in the microwave. Don’t over do it though. You don’t want your butter hot.
• Gradually add the 200g icing sugar, mixing well with a fork or wooden spoon to get a smooth consistency.
• Add 1 teaspoon of vanilla extract (if using) for extra flavour.
2. Ice the Tray Bake
• Once your sponge is fully cooled, spread the butter icing evenly across the top.
3. Decorate
• Sprinkle with mixed citrus peel to give it that extra festive pop and a lovely zing.

• Slice into squares or bars and serve.
• I found popping it in the fridge to let the icing harden made for easier chopping up and transporting.
• Store any leftovers in an airtight container for up to 3–4 days—though it rarely lasts that long!