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10 Leftover Christmas Mincemeat Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Mincemeat ice cream and mincemeat Scotch pancakes are two of the recipes featured on this page.

Mincemeat ice cream and mincemeat Scotch pancakes are two of the recipes featured on this page.

Mincemeat is a huge part of the food culture in the UK at Christmas. It is used as the filling for small pies that are consumed in the weeks leading up to Christmas Day. In modern times, these pies are perhaps most often bought ready-to-eat from bakers' shops and supermarkets, but many people still take the time to prepare them at home from rolled pastry and mincemeat, the latter usually purchased in a glass jar.

What to Do With Leftover Mincemeat

A frequent consequence of this practice is that some of the mincemeat will be left over when all the pies have been prepared and consumed—and this will represent a problem in terms of how to use it up so that it does not ultimately go to waste.

The recipes on this page provide ideas for what to do with this leftover mincemeat. Alternatively, these recipes could be prepared by design rather than default, and they could be enjoyed well in advance of Christmas.

Mincemeat is a popular UK treat at Christmastime.

Mincemeat is a popular UK treat at Christmastime.

What Is Mincemeat?

Mincemeat in modern times is essentially a rich, sweet combination of dried fruits and berries, spices, candied peel and several other sweet and fatty ingredients—but this list makes the name particularly confusing, even to those who purchase and consume the product regularly. Mince, after all, is the name regularly applied to minced (ground) beef in the UK, while the word meat is self-explanatory. So why should this name be applied to the product in question?

The answer (like with so much else) lies in the history books. In the 15th century—when references to mincemeat as a pie filling largely first appeared—recipes included a variety of potential meats, particularly mutton or beef, which would be minced for inclusion in the preparation. While ingredients lists have changed significantly in the intervening years, the original name remains in use.

Mincemeat is available to buy in every British supermarket in the run-up to Christmas and very often on substantial discount in the period just after the holiday, as markets look to get rid of surplus stocks. Fortunately, if you don't have ready access to it in your immediate locale, the very brand used in these recipes, Robertson's, is also available to buy outside the UK on Amazon.

Table of Contents

If you wish to navigate straight to a particular recipe rather than browsing this page in full, you can do so via the links included immediately below:

  1. Coffee and Mincemeat Jelly With Fresh Cream
  2. Chocolate and Mincemeat Bran Crisp Cakes
  3. Homemade Porridge With Mincemeat
  4. Mincemeat and Whipped Cream on Sultana Scones
  5. Stewed Apples and Pineapple With Mincemeat
  6. Mincemeat on Artisan Toast
  7. Mincemeat With Bacon and Black Pudding
  8. Cinnamon and Cumin French Toast With Mincemeat and Strawberries
  9. Mincemeat Scotch Pancakes or Drop Scones
  10. Easy Mincemeat Ice Cream (With Stewed Plums and Pancakes)
Coffee, Mincemeat and Sponge Cake Jelly, Topped With Fresh Cream and Chocolate Shavings

Coffee, Mincemeat and Sponge Cake Jelly, Topped With Fresh Cream and Chocolate Shavings

1. Coffee and Mincemeat Jelly With Fresh Cream

Cook Time

  • Prep time: 2 hours 30 min
  • Cook time: 5 min
  • Ready in: 2 hours 35 min
  • Yields: 2 servings

Ingredients

  • 1 pint strong black coffee
  • 2 teaspoons sugar
  • 4 leaves gelatine (or as required per instructions on pack)
  • 2 small sponge cupcakes (or equivalent amount of leftover spongecake)
  • 2 tablespoons mincemeat
  • Small tub of double/heavy/whipping cream (5 fluid ounces/150ml)
  • ½ small bar milk chocolate
  1. Check the pack instructions for the gelatine. In this instance, the leaves required to be soaked in cold water for 5 minutes prior to being used in the recipe. Follow the instructions as detailed.
  2. Pour the coffee (hot or cold, it doesn't matter) into a saucepan and add the sugar. Stir well and heat until the coffee is just simmering. Turn off the heat, as gelatine must never be added to a boiling liquid. Allow to cool for 5 minutes (perhaps while the gelatine is steeping).
  3. Squeeze the excess water from the gelatine leaves and add to the warm coffee. Stir gently until fully dissolved.
  4. Break up the sponge cakes into a bowl and stir in the mincemeat. Divide evenly between two serving dishes.
  5. Pour the coffee over the sponge and mincemeat combinations. Leave to cool further for about 15 minutes before chilling in the fridge for 2 hours or until the jelly is fully set. If desired, the jellies can be left overnight to save time on the day of service.
  6. Pour the cream into a small bowl and whisk until it forms soft peaks. Divide between the two set jelly dishes and spread it out evenly over the top. Chill if desired for up to two hours.
  7. Grate the chocolate over the cream immediately before serving.
Milk Chocolate and Mincemeat Bran Crispies

Milk Chocolate and Mincemeat Bran Crispies

2. Chocolate and Mincemeat Bran Crisp Cakes

Cook Time

  • Prep time: 1 hour (including cooling/setting time)
  • Cook time: 5 min
  • Ready in: 1 hour 5 min
  • Yields: 8 cupcake-sized crisp cakes

Ingredients

  • 6-ounce bar cooking chocolate (plain or milk, as desired)
  • 1 tablespoon mincemeat
  • 2 generous handfuls bran flakes breakfast cereal (or as required)
  1. Break the chocolate into squares and add to a heatproof glass bowl. Spoon in the mincemeat.
  2. Bring an inch or so of water to a boil in the base of a saucepan. Reduce the heat to achieve a gentle simmer.
  3. Sit the bowl on top of the saucepan, ensuring it does not actually touch the water. This is essential, as the chocolate will split if the water touches the glass. It is the steam only which will melt the chocolate.
  4. Stir frequently and gently with a wooden spoon to combine the melting chocolate with the mincemeat.
  5. When the chocolate is fully melted, lift the bowl away from the heat.
  6. Add a handful of bran flakes and carefully stir through the melted chocolate. Add more in small stages until all the melted chocolate has been used as coating. Be careful not to add too many flakes or they will not all be coated and the crisp cakes will not set.
  7. Spoon some of the combination into eight paper cupcake cases and leave for at least an hour to cool and set before serving.
Homemade Porridge, Sweetened With a Spoonful of Mincemeat

Homemade Porridge, Sweetened With a Spoonful of Mincemeat

3. Homemade Porridge With Mincemeat

Cook Time

  • Prep time: 5 min
  • Cook time: 5 min
  • Ready in: 10 min
  • Yields: 2 servings

Ingredients

  • ½ cup fine or pinhead oatmeal
  • 2 cups cold water
  • Generous pinch salt
  • 1 tablespoon mincemeat
  1. Add the oatmeal, cold water and salt to a large saucepan. Stir well with a wooden spoon and put on a high heat until the water begins to simmer.
  2. Reduce the heat to just maintain the simmer and cook for 3 to 4 minutes until thickened, stirring constantly with the wooden spoon.
  3. Add the mincemeat, give a final through stir and divide between two bowls to serve.
Sultana Scone Halves Spread With Mincemeat and Topped With Whipped Cream

Sultana Scone Halves Spread With Mincemeat and Topped With Whipped Cream

4. Mincemeat and Whipped Cream on Sultana Scones

Cook Time

  • Prep time: 5 min
  • Cook time: n/a
  • Ready in: 5 min
  • Yields: 12 assemblies

Ingredients

  • 6 sultana scones (or similar)
  • Small tub double/heavy/whipping cream
  • 3 tablespoons mincemeat
  1. Pour the cream into a bowl and whisk until it forms soft peaks.
  2. Slice each scone in half horizontally.
  3. Add a teaspoon or so of mincemeat to each scone half and spread out evenly with a knife.
  4. Add a teaspoon of whipped cream to the top of each scone, and be sure to serve immediately.
Fresh Cream Poured Over Stewed Apples and Pineapple With Mincemeat

Fresh Cream Poured Over Stewed Apples and Pineapple With Mincemeat

5. Stewed Apples and Pineapple With Mincemeat

Cook Time

  • Prep time: 10 min
  • Cook time: 10 min
  • Ready in: 20 min
  • Yields: 4 servings

Ingredients

  • 8 Bramley (or similar cooking suitable) apples
  • Juice of 1 lemon
  • 14 ounce can pineapple chunks in pineapple juice
  • 2 tablespoons mincemeat
  • Double (heavy) cream for pouring
  1. Core and peel the apples before chopping into 1-inch chunks. Add to a large pot with the pineapple (including juice) and the lemon juice. Measure in the mincemeat, 3 tablespoons of cold water and stir well.
  2. Put the pot on high heat until the water just starts to simmer. Reduce the heat and continue to simmer for about 5 minutes until the apples start to break down, stirring frequently.
  3. The apples can be served hot or covered and left to cool before they are plated and cream is poured over the top immediately before serving.
Mincemeat Spread and Enjoyed on Hot Buttered Toast

Mincemeat Spread and Enjoyed on Hot Buttered Toast

6. Mincemeat on Artisan Toast

Cook Time

  • Prep time: 2 min
  • Cook time: 5 min
  • Ready in: 7 min
  • Yields: 1 serving

Ingredients

  • Thick slice of wheat, spelt and rye bread (or similar rustic, artisan loaf)
  • Butter (optional)
  • 2 teaspoons mincemeat

This mincemeat idea is about as easy as any can get, but it works very well as a change from toast and jam or toast and marmalade for breakfast. Any type of bread can be used, but this hearty, old-fashioned-style loaf definitely adds something extra to the combination.

  1. Slice the bread and toast until golden on both sides.
  2. Spread the toast lightly with butter if using it.
  3. Spoon the mincemeat on to the hot toast and spread it out with a knife immediately before serving.
Mincemeat Tops Black Pudding and Apple Rings on a Bed of Bacon and Fried Potato

Mincemeat Tops Black Pudding and Apple Rings on a Bed of Bacon and Fried Potato

7. Mincemeat With Bacon and Black Pudding

Cook Time

  • Prep time: 5 min
  • Cook time: 20 min
  • Ready in: 25 min
  • Yields: 1 serving

Ingredients

  • ½ Bramley or similar apple
  • Juice of half a lemon
  • 1 small to medium new potato
  • Salt and pepper
  • Vegetable oil
  • 1 slice black pudding (blood pudding)
  • 2 strips smoked streaky bacon (standard US bacon)
  • 1 teaspoon mincemeat

This recipe may seem a bit strange at first glance, but the contrast of sweet, salty, sour and more actually works incredibly well.

  1. Core the apple and trim a thin slice off each end. Cut it in half across the way and submerge the two halves in a bowl of cold water laced with the lemon juice. This prevents the apple from discolouring. The second slice of apple can ultimately be used for an alternative purpose or used if making two servings of this dish.
  2. Wash the potato and take a very thin slice off each long side before slicing into four slices of equal thickness.
  3. Pour a couple of tablespoons of vegetable oil into a large non-stick frying pan and bring it up to a medium heat. Season the potato slices with salt and pepper before laying in the pan to fry for about 7 to 8 minutes on each side.
  4. The black pudding slice goes into the pan next to fry for about 4 minutes on each side and should, therefore, be added when the potato slices have been turned. (Be sure to remove any plastic rind from around the edge of the slice before frying.)
  5. The apple slice will need frying for about 3 minutes each side, so it goes into the pan a couple of minutes after the black pudding.
  6. The bacon slices will only take a couple of minutes each side, so they go into the pan last of all.
  7. Drain the potatoes, bacon and black pudding briefly on a plate covered with kitchen paper.
  8. Arrange the bacon slices in a "x" cross pattern in the base of a deep serving plate and place a potato slice in each of the four gaps.
  9. Sit the apple slice on top of the bacon and potatoes and the black pudding on top of the apple.
  10. Spoon the mincemeat onto the black pudding and serve.
Mincemeat Spread on Cinnamon- and Cumin-Spiced French Toast With Halved Fresh Strawberries Arranged on Top

Mincemeat Spread on Cinnamon- and Cumin-Spiced French Toast With Halved Fresh Strawberries Arranged on Top

8. Cinnamon and Cumin French Toast With Mincemeat and Strawberries

Cook Time

  • Prep time: 10 min
  • Cook time: 5 min
  • Ready in: 15 min
  • Yields: 1 serving

Ingredients

  • 1 large egg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 2 slices white bread
  • Vegetable oil for frying
  • 2 tablespoons mincemeat
  • 14 to 16 small strawberries (as required)
  1. Break the egg into a small bowl and season with the cinnamon and cumin. Beat with a fork until the white and yolk are just combined with the spices.
  2. Pour a couple of tablespoons of vegetable oil into a small non-stick frying pan and bring it up to a medium heat.
  3. Draw the bread slices through the egg mix to fully coat before laying in the hot pan to fry for two to three minutes each side.
  4. While the bread is frying, wash the strawberries, carefully dry, de-husk and half down through the core.
  5. Lay the French toast on a serving plate and spread each slice with a tablespoon of mincemeat.
  6. Arrange the strawberry halves flat sides down on top of the mincemeat.
Scotch Pancakes (or Drop Scones) With Mincemeat Incorporated in the Batter

Scotch Pancakes (or Drop Scones) With Mincemeat Incorporated in the Batter

9. Mincemeat Scotch Pancakes or Drop Scones

Cook Time

  • Prep time: 5 min
  • Cook time: 20 min (cooking in batches of around 4 min per time)
  • Ready in: 25 min
  • Yields: 16 to 18 pancakes

Ingredients

  • 8 ounces self-raising (self-rising) flour
  • 2 ounces sugar
  • 2 large eggs
  • ½ (British) pint full cream milk (10 fluid ounces)
  • Generous pinch salt
  • 1 tablespoon mincemeat
  • Vegetable oil for frying
  1. Combine the flour, sugar and salt in a large bowl before breaking in the eggs, pouring in the milk and whisking with a small hand whisk to form a smooth batter.
  2. Spoon the mincemeat into the batter and stir well with a large spoon.
  3. Lightly oil a large, non-stick frying pan with vegetable oil, smearing the oil with a piece of kitchen paper to form a coating only. Bring the pan up to a medium to high heat.
  4. A small ladle is best used to transfer the batter to the pan. You want a pool of batter about 3 to 4 inches only in diameter for each pancake. Fry in batches of 3 or 4 at time.
  5. When you see a large number of bubbles have formed on top of each batter pool and they are starting to burst (after around 3 minutes), the pancakes are ready to be very carefully turned with a spatula. Fry for a further minute to a minute and a half on the second side. Lift to a wire rack to cool.
  6. Be sure to stir the batter again before adding each new batch to the pan as the mincemeat will quickly start to settle at the bottom.
  7. When the pancakes are ready, they can be eaten immediately or stored in a cool dry place in an appropriate container for up to a couple of days.
Mincemeat Ice Cream Served With Stewed Plums on Mincemeat Pancakes

Mincemeat Ice Cream Served With Stewed Plums on Mincemeat Pancakes

10. Easy Mincemeat Ice Cream (With Stewed Plums and Pancakes)

Ice cream recipes are often extensively and unnecessarily complex. They may well call for the use of a dedicated, mechanical ice cream maker, have an incredibly lengthy list of ingredients—or both. This recipe is the opposite and if anything goes the other way by containing only two ingredients—cream and leftover mincemeat. Incredibly simple and tasty.

Cook Time

  • Prep time: 2 hours (includes freezing time)
  • Cook time (plums): 10 min
  • Ready in: 2 hours
  • Yields: 4 servings

Ingredients

  • Small tub double/heavy/whipping cream
  • 1 tablespoon mincemeat
  • 8 ripe plums
  • 2 teaspoons sugar
  • ½ teaspoon ground ginger
  • 12 mincemeat pancakes (prepared as in previous recipe above)
  1. Pour the cream into a bowl and whisk until it forms soft peaks.
  2. Add the mincemeat in small portions, stirring it carefully through the cream so as not to knock the air out of the mix.
  3. Tip the combination into a small plastic dish, spread it out evenly with your spoon and place the dish uncovered in your freezer.
  4. Every 20 minutes, take the dish from the freezer and beat the cream with a dessert spoon. This helps prevent ice crystals from forming as it sets.
  5. When the cream is in the freezer, wash the plums, cut them in half and remove and discard the stones.
  6. Cut each plum half into three or four wedges and add to a large saucepan. Scatter over the sugar and the ground ginger before adding two or three tablespoons of cold water to help the stewing process get started.
  7. Put the pot on a medium heat until the liquid starts to simmer then reduce. Simmer gently for about 10 minutes, stirring very frequently with a wooden spoon, until the plums are starting to break down. Turn off the heat, cover the pot and set aside to cool.
  8. The ice cream should be set and ready to serve after about one and a half to two hours. If left for longer, you may need to remove it from the freezer 10 minutes or so before serving to let it partly soften.
  9. Lay three pancakes in the base of four deep serving dishes. Spoon on some stewed plums and top with a spoonful of the mincemeat ice cream.

© 2018 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 01, 2018:

Common problem, I think, Liz - part of the reason why I stick to old fashioned computers.

Liz Westwood from UK on October 31, 2018:

Sorry. I have just noticed the terrible typos on my comment. Perils of using a smartphone keypad!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 30, 2018:

I'm glad they are likely to prove useful to you, Liz. I hope you also enjoy the various creations.

Liz Westwood from UK on October 29, 2018:

Hou jave given me some great ideas here for using up mincemeat.