Mince Pie Streusel Bars

I’ve had a jar of homemade mincemeat hanging about, since last Christmas in fact, waiting to be used up. There has been so much going on that I haven’t had a chance to whip up a batch of mince pies. But the other night I saw Mary Berry (surely a real icon of the Christmas baking world) make a delicious sounding mincemeat streusel, and it sounded like the perfect way to use up my mincemeat before the Christmas season is over for another year.

I have to say, thank you Mary, it’s a real winner of a recipe – a short pastry/shortbread style base, topped with generous proportions of mincemeat and topped with a crunchy streusel layer – somehow a bit more exciting and appealing than a simple pie and one I imagine I’ll be repeating often. My version is – it goes without saying – friendly, and has the addition of a bit of spice here and there. Well, you can’t really have Christmas without a few wintery spices. If there’s any left by Tuesday evening we’ll be leaving one out for Father Christmas this year (I’ll let you know if he likes it!)

Mince Pie Streusel Bars (dairy-free, egg-free, nut-free, soya-free, sesame-free, peanut-free, vegetarian and vegan)


makes about 15 bars

For the base:

  • 1 1/3 cups/175g plain flour
  • 2 tbsps icing sugar
  • 1/4 tsp cinnamon
  • 1/2 cup/100g dairy-free spread
  • 1 or 2 tbsps water

For the filling:

For the topping:

  • 1/4/50g cup dairy-free spread, melted
  • 3/4 cup/100g self-raising flour
  • 1/4 cup/50g caster sugar
  • 1/4 tsp cinnamon

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Line a swiss-roll/brownie tin with baking parchment

– In a bowl, mix together the plain flour, cinnamon and icing sugar

– Rub in the dairy-free spread, until the mixture resembles breadcrumbs

– Add the water (1/2 tbsp at a time) and bring together to s a soft dough.

– Wrap in cling film and place in the fridge

– In another bowl mix together the self-raising flour, caster sugar and cinnamon.

– Pour in the melted spread and combine until it looks like crumble. This may require crushing the bigger lumps into finer crumbs. Set aside.

– Remove the dough from the fridge and roll out to fit the tin, including slightly up the sides.

– Smother the lined tin with an even layer of mincemeat (adjust the amount depending on taste)

– Sprinkle the streusel crumbs evenly on top.

– Bake for 20-30 minutes, until golden brown and cooked through (with no soggy bottom, as Mary would say!)

– Cool on a wire rack.

– Sprinkle with icing sugar and cut into even sized bars.


Blueberry Streusel Muffins

Yesterday was a REALLY stressful day at work and I didn’t even have time for any lunch – I can tell you, I was a big mess by the end of the day! So, on the way home, in order to satisfy the rumbling in my stomach, I bought a tempting looking blueberry muffin from a very well-known coffee shop chain. It looked so tasty, but actually was pretty dry and dull.

Here’s my rather superior 😉 lucysfriendlyfoods version, topped with crumbly streusel and crammed with blueberries. This is the perfect way to use up slightly tired wrinkled blueberries (I know how they feel).

Blueberry Streusel Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) warning: contains soya and gluten

makes 12

  • 2 cups plain flour
  • 2/3rds cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread, melted
  • 2/3rds cup oat or soya milk
  • 1 cup soya yogurt
  • 1/2 tsp vanilla
  • 1 cup blueberries

for the streusel topping

  • 4  tbsps plain flour
  • 4 tbsps demerara sugar
  • 2 tbsps dairy-free spread

– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5

– Line a muffin pan

– Make the streusel topping by rubbing the spread into the flour and sugar until it resembles breadcrumbs. Set aside.

– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.

– Sift together the flour, baking powder and salt. Stir in the sugar.

– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).

– Gently stir in the blueberries

– 2/3rds fill each muffin liner.

– Sprinkle the streusel topping evenly over each muffin

– Bake for 20-25 minutes, until golden on top and a knife comes out clean.

– Cool on a wire rack.