Mincemeat Bread and Butter Pudding is one of my favourite ways to use up leftover mincemeat. You don’t need much of this seasonal ingredient to make this bread and butter pudding something very special indeed. (Having said that, I’m also very happy to open a fresh jar to make it as well.)
Bread and butter pudding has to be the ultimate comfort food and I’m amazed by the number of variations on the traditional bread and jam version that have evolved over the past few years. From Ginger Jam Bread and Butter Pudding to Blueberry Bread and Butter Pudding, there are many wonderful ways to enjoy this delicious dessert. This particular recipe is adapted from BBC Good Food. I use both dried apricots and cranberries in my version, depending on what I have on hand. Dried apricots give a slightly sweeter flavour but dried cranberries are such a fabulous seasonal ingredient I love them in this recipe too.
If you are not familiar with mincemeat, don’t be alarmed, there is absolutely no meat in it. Mincemeat is a mixture of currants, raisins, sugar, apples, candied peel, spices and suet all cooked together. Sometimes brandy or rum is added for flavour.
Served with pouring cream or good vanilla ice cream, Mincemeat Bread and Butter Pudding is a delicious finale to any meal. It’s so easy to make it’s great for a midweek dinner party or last minute entertaining. I have to say I don’t just make this recipe at Christmas. It’s the perfect autumn or early spring treat as well. You’ll always find a jar of mincemeat in my pantry – there are so many delicious ways to use it!
- ⅓ cup chopped ready to eat dried apricots or dried cranberries
- 2 tablespoons brandy, Cointreau or Grand Mariner
- 12 slices of good white bread
- ⅓ cup butter, softened + extra for greasing the dish
- 1 to 1½ cups mincemeat
- ⅓ cup white sugar
- 3 large eggs, beaten
- 1¼ cups double (heavy) cream
- ⅔ cup milk
- 1 teaspoon vanilla
- 2 tablespoons demerera sugar
- ½ teaspoon mixed spice (optional)
- Preheat the oven to 350°F (180°C or 160°C for a fan oven).
- Butter a large oval or rectangular oven safe casserole that is not too deep. It should be about 12 to 14 inches (20 - 25 cm) long and about 9 to 10 inches (30 - 35cm) wide.
- Put the apricots or dried cranberries in a small bowl and cover them with the brandy, Cointreau or Grand Mariner. Set aside.
- Butter the bread on one side and then make six sandwiches using the mincemeat. Keep the mincemeat away from the edges of the bread.
- Cut the crusts off the sandwiches and cut each sandwich diagonally in four triangles.
- Lay the sandwich triangles one by one in the dish, overlapping them slightly. I like to alternate alternate pointed side up with straight side up, but this is strictly optional. You can leave them all pointed side up if you prefer.
- Scatter the dried apricots or cranberries over the bread and pour over any remaining liqueur as well.
- Beat the eggs and sugar together in a medium bowl.
- Add the cream, milk and vanilla and beat together well.
- Pour the cream and egg mixture slowly over the mincemeat sandwiches and dried fruit, making sure that all the bread is coated with the liquid.
- Leave to stand for 20 to 30 minutes to allow the bread to absorb the liquid.
- Mix the demerera sugar and mixed spice together and sprinkle over the top of the bread and butter pudding.
- Bake for 25 to 35 minutes or until the custard is risen and relatively firm and the pudding is golden.
- Serve warm with cream or good vanilla ice cream.
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