Upside-down mincemeat & apple pudding

Preheat the oven to 180ºC, gas mark 4. Place a baking sheet in the oven. Butter a 23cm round springform or deep cake tin and line the base with baking parchment.

Peel and quarter the apples, then cut out the cores and thinly slice. Mix with the mincemeat and spread over the base of the tin.

Place the butter and sugar in a bowl with the flour, mixed spice and eggs. Beat with an electric hand mixer for 2-3 minutes, until pale and fluffy. Spoon the mixture over the fruit mix and level the surface.

Bake on the preheated baking sheet for 45-50 minutes, until risen and golden and a skewer inserted into the middle of the cake comes out clean. Cover the top with foil if it starts to brown too much. Cool in the tin for 5 minutes, then turn out onto a serving plate and peel off the paper to reveal the apples. Serve cut into thick wedges with double cream or crème fraîche.