Mincemeat Bread and Butter Pudding
Servings 6
Mincemeat Bread and Butter Pudding is a creamy and comforting festive dessert made with mincemeat, dried fruit, warming spices and custard.
Ingredients
- ⅓ cup chopped ready to eat dried apricots or dried cranberries
- 2 tablespoons brandy Cointreau or Grand Mariner
- 12 slices of good white bread or use any other leftover 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 cream also known as heavy cream
- ⅔ cup milk
- 1 teaspoon vanilla or almond flavouring
- 2 tablespoons demerera sugar
- ½ teaspoon mixed spice optional
Instructions
- 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 use the mincemeat to make six sandwiches. Try to keep the mincemeat in the centre of the bread as you are going to be removing the crusts.
- 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. Gently push the dried fruit down into the bread so it does not burn.
- 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. The bread and butter pudding should be golden brown.
- Serve warm with more custard, cream or good vanilla ice cream.
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