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    Mincemeat Bread and Butter Pudding

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    Mincemeat Bread and Butter Pudding

    Serves: 8


    • 60g sultanas
    • 4 tablespoons brandy or rum
    • 30g caster sugar
    • 170g caster sugar
    • 575ml whole milk
    • 575ml whipping cream
    • 1 vanilla pod
    • 4 eggs
    • 8 slices bread
    • 85-100g unsalted butter, softened
    • 100g mincemeat
    • Icing sugar to serve


    1. The day before, put the sultanas into a jar with the brandy and caster sugar, shake, and leave to macerate overnight.
    2. Put the milk and cream in a pan, splitting and adding the vanilla pod and its seeds. Bring slowly to the boil, remove from heat, and leave to infuse for 15 minutes.
    3. Mix the brandied sultanas with the mincemeat and reserve. Cut the crusts off the bread and butter, and make 4 sandwiches with the mincemeat mixture. Cut into triangles and arrange in a single layer in a buttered, ovenproof dish.
    4. Whisk the eggs and sugar until they form a smooth, foaming mixture. Pour the milk and cream through a sieve onto the eggs and sugar, whisking to make a custard. Ladle this over the bread and soak for 20-30 minutes, gently pushing the sandwiches under the surface from time to time.
    5. Preheat the oven to 160°C/gas 3. Place the dish in a bain marie and pour in hot water to come half way up the sides. Bake for 45 minutes or until firm but still pliant to the touch. Cool to room temperature, then refrigerate overnight.
    6. Dust the top with icing sugar and cut into rectangles to serve. Add double cream to serve if wished.

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