Mince Pie Bakewell Squares

Servings 12


For the pastry

  • 140 g Butter
  • 290 g Plain flour
  • 2 1/2 tbsp Caster sugar
  • 3 tbsp Cold water

For the sponge

  • 250 g Butter or baking spread
  • 250 g Golden caster sugar
  • 4 Eggs large
  • 1 tsp Almond extract
  • 125 g Self raising flour
  • 125 g Ground almonds
  • 1/2 tsp Baking powder
  • 400 g jar of Mincemeat
  • A handful of Toasted flaked almonds

For the icing

  • 2 heaped tbsp Icing sugar
  • Water to make a thick paste


  1. Grease and line a 12" x 9" traybake tin

  2. Start by making the pastry. Rub the butter into the plain flour and caster sugar. Add the cold water and bring the mixture together to form a dough

  3. Tip the dough into the tin and spread it out into an even layer, prick it all over with a fork. Chill it in the fridge for 30 minutes. Meanwhile, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  4. Bake the pastry for 10 minutes, take out and set aside. Leave your oven on

  5. Make the sponge by creaming the butter and the golden caster sugar together

  6. Whisk in the eggs and almond extract

  7. Fold in the ground almonds, baking powder and self raising flour

  8. Spoon a jar of mincemeat over the part baked pastry base
  9. Gently spoon the sponge over the top and spread it out. Sprinkle over the toasted flaked almonds
  10. Bake for 35 minutes until it is a lovely golden brown

  11. When fully cool, mix the icing sugar with some water and pipe it over the sponge in a zig zag pattern
  12. Cut into squares and serve. Store leftovers in an airtight container for up to 3 days