Craving a taste of Christmas in January? Hebridean Baker Coinneach Macleod has the perfect solution: a delightful Mincemeat Traybake, showcased on BBC Morning Live on January 6th, 2026. This recipe is a fantastic way to repurpose leftover mincemeat and extend the festive cheer into the new year. Let's dive into this warming bake!
Here's what you'll need:
For the Traybake:
- 180g butter
- 300g soft brown sugar
- Zest of 1 orange
- 400g mincemeat
- 1 tsp cinnamon
- 1 egg
- 350g self-raising flour
For the Buttercream Topping:
- 200g butter
- 400g icing sugar
- 1 tsp vanilla bean paste
- 100g white chocolate
To Decorate & Serve:
- A handful of white chocolate shavings
- A handful of chopped pistachios and mixed peel
Now, let's get baking!
Traybake Instructions:
- Preheat the oven: Start by preheating your oven to 180°C. Then, grease and line a 20cm x 20cm traybake tin. This ensures your bake doesn't stick and makes it easy to remove.
- Melt and Mix: In a large saucepan, melt the butter and sugar over low heat. Stir constantly until the sugar dissolves completely. Remove from the heat and let it cool slightly. This step is crucial for achieving a smooth texture.
- Combine the Flavors: Add the orange zest, mincemeat, cinnamon, and beaten egg to the saucepan. Stir in the flour until everything is well combined. The aroma at this stage is simply heavenly!
- Bake to Perfection: Pour the mixture into the prepared traybake tin and bake for 50-55 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs clinging to it. Let it cool completely in the tin before topping. This allows the cake to set properly.
Buttercream Instructions:
- Melt the Chocolate: Break up the white chocolate and place half of it in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted. Add the remaining chocolate and stir until fully melted. Let it cool. This ensures a smooth, glossy finish to your buttercream.
- Whip the Buttercream: In a bowl, beat the butter and half of the icing sugar until smooth. Gradually add the remaining icing sugar, mixing until the buttercream is smooth and creamy. Then, add the vanilla extract and melted white chocolate, mixing well to incorporate all the flavors.
- Assemble and Decorate: Remove the traybake from the tin. Top it generously with the buttercream, and decorate with white chocolate shavings, chopped pistachios, and mixed peel. This final touch adds both visual appeal and a delightful crunch.
And there you have it – a taste of Christmas in every bite! This recipe is a testament to the joy of repurposing ingredients and creating something truly special.
But here's where it gets controversial... Do you think mincemeat is only for Christmas, or is it a year-round treat? What are your favorite ways to use leftover mincemeat? Share your thoughts in the comments below – I'd love to hear them!
