mincemeat bread & butter pudding

Goodbye Christmas. It’s sad to be seeing you and your festivities leave us so soon. 
It feels wrong to be eating mince pies once January has kicked in. As much I adore them, they are a December thing and that’s always how it should stay. But what’s that? A jar of unfinished mincemeat sitting in the fridge? Well that can’t go to waste. Quick! Use it up and treasure that fruity, juicy, Christmasy flavour before it’s too late.

To make the bread and butter pudding, you will need…

  • 3 slices wholemeal bread with the crusts off
  • 2 tablespoons mince meat
  • a handful of dried apricots and dates, chopped up
  • 1 orange
  • 1 egg
  • 1/2 pint of milk
  • sprinkling of cinnamon

What to do…

  • Begin by buttering the bread and cutting into pieces
  • Lay half the bread in an oven proof dish and cover with the zest and juice of an orange then sprinkle with cinnamon
  • Spread the mincemeat on top and add the dried dates and apricots
  • Layer the remaining slices of bread on top
  • Next, beat the egg and milk together and then pour on top of the bread mixture
  • Leave to stand for 10-20 minutes to allow the milk to soak in
  • Place in the oven at 180 degrees for about 40 minutes until golden brown
  • Serve warm as a tasty, healthy dessert

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