Go Back
+ servings
Mince Pie Bakewell Squares

Mince Pie Bakewell Squares

Easy pastry base, fruity mincemeat layer, almond sponge, icing drizzle
Course Dessert
Cuisine British
Keyword Dessert
Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 642kcal
Author thebakingexplorer


For the pastry

  • 150 g Butter cold
  • 300 g Plain flour
  • 35 g Caster sugar
  • 3 tbsp Cold water or milk

For the sponge

  • 250 g Butter or baking spread softened
  • 250 g Golden caster sugar or regular caster sugar
  • 4 Eggs large
  • 1 tsp Almond extract
  • 125 g Self raising flour
  • 125 g Ground almonds
  • ½ tsp Baking powder
  • 400 g jar of Mincemeat
  • 50 g Flaked almonds

For the icing

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


  • Grease and line a 12" x 9" traybake tin
  • 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
  • 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
  • Bake the pastry for 15-20 minutes, take out and set aside. Leave your oven on
  • Make the sponge by creaming the butter and the golden caster sugar together, ideally using an electric mixer
  • Whisk in the eggs and almond extract
  • Gently mix in the ground almonds, baking powder and self raising flour
  • Spoon the mincemeat over the part baked pastry base and spread it out
  • Gently spoon the sponge over the top and spread it out. Sprinkle over the toasted flaked almonds
  • Bake for 35 minutes or until it is a lovely golden brown and a skewer inserted in the centre comes out clean
  • When fully cool, mix the icing sugar with water and pipe it over the sponge in a zig zag pattern
  • Cut into squares and serve. Store leftovers in an airtight container for up to 3 days



To make this recipe in a 9" square tin you will need:
For the pastry: 113g butter, 225g plain flour, 26g caster sugar, 2 ½ tbsp water
For the sponge: 187g butter, 187g golden caster sugar, 3 eggs, ¾ tsp almond extract, 94g self raising flour, 94g ground almonds, ½ tsp baking powder, 300g mincemeat, 38g flaked almonds


Calories: 642kcal | Carbohydrates: 78g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 464mg | Potassium: 66mg | Fiber: 3g | Sugar: 47g | Vitamin A: 912IU | Calcium: 54mg | Iron: 2mg