Struggling with leftover mincemeat after the holidays? You're not alone! But fear not, because Hebridean Baker Coinneach Macleod has a genius solution that’s as delicious as it is creative. On BBC Morning Live (aired January 6, 2026, available on BBC iPlayer), Macleod shared his Mincemeat Traybake—a recipe that transforms those festive leftovers into a cozy, year-round treat. And this is the part most people miss: it’s not just about using up leftovers; it’s about reimagining holiday flavors in a completely new way. But here’s where it gets controversial: Is mincemeat truly just for Christmas? Or can it shine in unexpected bakes like this one? Let’s dive in and decide for ourselves.
Coinneach Macleod's Mincemeat Traybake
This recipe is a masterclass in simplicity and flavor. By combining the richness of mincemeat with warm spices and a buttery base, Macleod creates a bake that feels both nostalgic and refreshingly new. Plus, the decadent buttercream topping? It’s the kind of indulgence that makes you wonder why you haven’t tried this sooner.
Ingredients
For the Traybake:
- 180g butter (unsalted works best)
- 300g soft brown sugar (for that deep, caramelized flavor)
- Zest of 1 orange (fresh zest makes all the difference)
- 400g mincemeat (leftover or store-bought—no judgment here)
- 1 tsp cinnamon (ground, for warmth)
- 1 egg (beaten)
- 350g self-raising flour (for a light, fluffy texture)
For the Buttercream Topping:
- 200g butter (softened)
- 400g icing sugar (sifted to avoid lumps)
- 1 tsp vanilla bean paste (for a luxurious flavor)
- 100g white chocolate (melted and cooled)
To Decorate & Serve:
- A handful of white chocolate shavings (for that extra touch of elegance)
- A handful of chopped pistachios and mixed peel (for crunch and color)
Method
For the Traybake:
1. Preheat your oven to 180°C (350°F). Grease and line a 20cm x 20cm traybake tin—this ensures your bake comes out perfectly every time.
2. In a large saucepan, melt the butter and sugar over low heat, stirring until the sugar dissolves. This step is key to achieving that rich, caramelized base. Remove from the heat and let it cool slightly—you don’t want to cook the egg in the next step!
3. Add the orange zest, mincemeat, cinnamon, and beaten egg. Stir well to combine. Then, fold in the flour until just mixed. Overmixing can make the bake dense, so be gentle.
4. Pour the mixture into the prepared tin and bake for 50-55 minutes. You’ll know it’s done when a skewer inserted into the center comes out slightly sticky—that’s the magic of a perfectly moist traybake. Let it cool completely in the tin.
For the Buttercream:
1. Start by melting the white chocolate. Break it into pieces, melt half in the microwave in 20-second bursts, then stir in the remaining chocolate until smooth. Let it cool to room temperature—this prevents the buttercream from becoming greasy.
2. In a separate bowl, beat the butter and half the icing sugar until smooth. Add the remaining sugar and mix until light and creamy. Stir in the vanilla bean paste and cooled white chocolate for a flavor that’s both indulgent and balanced.
3. Once the traybake has cooled, remove it from the tin and spread the buttercream evenly over the top. Finish with a sprinkle of white chocolate shavings, chopped pistachios, and mixed peel for a bake that’s as beautiful as it is delicious.
Thought-Provoking Question: Do you think mincemeat deserves a place in year-round baking, or should it remain a holiday-only treat? Share your thoughts in the comments—let’s spark a friendly debate!
