If you have friends popping around for lunch (as I did today) close to Christmas and you’ve already over-extended yourself on the ‘to-do’ list (as I do, repeatedly), this is the perfect dessert – it’d dead easy, really lovely and very Christmassy but light. You can knock it up in a jiffy and it cooks itself whilst you’re enjoying your main course. A bonus is the scent of Christmas that wafts through the house as it’s cooking!
What you need…
18 x 23cm baking dish, about 5cm deep, lightly buttered
6 slices bread from a large loaf
50g softened butter
3 rounded tablespoons mincemeat
60ml milk (or Oatly if you want to cut down on dairy)
60ml double cream (or the Oatly version)
3 large eggs
75g caster sugar
1 tablespoon demerara sugar
25g candied peel, finely chopped
What to do…
Pre-heat oven to 180°c / 350° f / gas 4.
Generously butter the bread slices on one side, then spread the mincemeat over three of them and put the other three slices on top, effectively creating mincemeat sandwiches. Spread the rest of the butter across the top slice of each sandwich and cut each one into quarters to make little triangles.
Arrange the triangular sandwiches, butter side up, overlapping each other and almost standing upright in the baking dish.
Whisk the milk, cream, eggs and caster sugar together and pour the mixture over the bread, ensuring that all the bread is moistened. Scatter the candied peel over the top with demerara sugar. Pop in the oven and bake for 35 – 40 minutes until it’s puffy and golden – the Christmas smell as it’s cooking is wonderful.
Serve your Christmas mincemeat bread and butter pudding straight away, perhaps with a little double cream and a whole bunch of festive cheer!
Try different breads, rather than just plain white – there are some lovely festive loaves in the supermarkets at the moment.
Delia Smith (this is essentially my version of her Chunky Marmalade Bread and Butter Pudding but with the Marmalade replaced by mincemeat!
It couldn’t be easier: an absolute gift during the festive season!