Mince pie trifle
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Mince pie trifle
Recipe by Anna Glover
Our mince pie trifle is the ultimate Christmas mash-up!
Serves: 10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
583Kcal
Fat
34gr
Saturates
20gr
Carbs
62gr
Sugars
48gr
Fibre
2gr
Protein
6gr
Salt
3gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 x 411g jar mincemeat (made with vegetarian suet)
- finely grated zest of 1 orange
- 3 tbsp orange juice
- 4 tbsp sweet sherry
- 1 x 295g madeira cake
- ½ tbsp sweet sherry
- 1 x 500g tub thick ready-made custard (we used Sainsbury’s fresh custard)
- 600ml whipping cream
- 3 tbsp icing sugar
- ½ tsp ground cinnamon
- 2 tbsp flaked almonds, toasted
- 2 tbsp mixed dried fruit
- 2-3 crumbled shortbread fingers to serve
Step by step
Get ahead
Make the day before, adding the toppings just before serving
- Mix the mincemeat with the finely grated zest of 1 orange and 3 tbsp juice in a small pan and heat gently, just enough to melt the white suet in the mincemeat.
- Stir in 4 tbsp sweet sherry and leave to cool. Cut the madeira cake into 2cm cubes and add to the bottom of a medium trifle bowl. Spoon over the cooled mincemeat mixture.
- Fold ½ tbsp sweet sherry though the custard and pour over the sponge in the trifle bowl.
- Whisk the whipping cream, icing sugar and ½ tsp ground cinnamon together until soft peaks form then spoon over the trifle in big, billowy peaks. Chill until ready to serve.
- Add a pinch more ground cinnamon to the top, and scatter with toasted flaked almonds, mixed dried fruit and the crumbled shortbread fingers to serve.
