After Christmas we inevitably have a motley crew of leftover bits and pieces that are just gagging to be used up before the festive spirit deserts us....
Back in the summer I was lucky to receive a glut of home grown plums from Sandie and made some of the chunkiest and most delicious mincemeat. After creating countless mince pies and foldovers there were still a couple of jars of said mincemeat lurking on the preserves shelf of the pantry. so the search was on for some cunning ways of using it up without resorting to yet MORE mince pies!
Sandie came to the rescue again with a simply delicious and traditional mincemeat bread and butter pudding.
You will need.
1 small fruit loaf
Half a jar of mincemeat (about 4 tablespoons)
Milk - Half a pint
2 medium free range eggs
Vanilla Essence - 1tsp
Butter the fruit loaf slices and cut in half to make triangle and cover the bottom of a ovenproof dish butter side down (this saves you from greasing the dish!)
Spread 2 tbsp of the mincemeat over the bread.
Add a second layer of bread as before.
Add your second layer of mincemeat and the remains of the bread butter side up.
In a separate bowl/jug, beat the eggs and add the milk. Add the vanilla essence. Pour evenly over the bread and leave to stand for half an hour to let the milk soak into the bread.
If you like, add a sprinkling of soft brown sugar depending on how naughty you feel!
Bake at 180C for 25-35mins depending on your oven!
The pudding was served with cream (Elmlea as a vain attempt to be healthy!) and was just as good the next days warmed up in the microwave and topped off with cream! A wonderfully festive feeling put! Yum!