Bread & Butting Pudding

Use up leftover mincemeat with Simon Rimmer’s Christmassy bread and butter pudding.

Ingredients

• • 200g/7oz butter

  • 2-3 loaves tea loaf, cut into thick slices

  • 1 x 400g/14oz jar mincemeat

  • 1 orange, zest and juice

  • 1 tbsp glacé cherries

  • 150g/5¼oz demerara sugar

  • 3 free-range eggs, beaten

  • 3 free-range egg yolks, beaten

  • 1 vanilla pod, seeds only

  • 100g/3½oz caster sugar

  • 500ml/18fl oz double cream

Preparation method

• • Butter the slices of bread and set aside.

  • Mix the mincemeat with the orange zest and juice and glacé cherries.

  • Arrange a layer of the buttered tea loaf in the bottom of a large baking dish, sprinkle over some of the sugar and spread over some mincemeat. Repeat until all of the bread, sugar and mincemeat has been used up, finishing with a sprinkling of sugar.

  • Beat the eggs, egg yolks, vanilla seeds and sugar in a bowl.

  • Meanwhile, heat the cream until just boiling, then slowly whisk it into the egg mixture.

  • Pour the custard mixture over the bread arranged in the baking dish. Set aside for 30 minutes.

  • Preheat heat the oven to 180C/350F/Gas 4.

  • Bake the pudding for 35-40 minutes, or until golden-brown on top and the custard has set.

  • Remove from the oven and set aside to cool slightly.