• Save to your scrapbook
  • Save to your scrapbook

    Upside-down Mincemeat and Apple Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Upside-down Mincemeat and Apple Pudding

    A great storecupboard pud, this moist, fruity sponge reheats well and is delicious with cream or crème fraîche. It is also just as good eaten cold with a cup of tea.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4 - 6


    • 4 apples, such as Cox's or Braeburn
    • 250g Waitrose Traditional Recipe Mincemeat
    • 150g butter, softened
    • 150g light brown muscovado sugar
    • 150g self raising flour
    • 1 tsp ground mixed spice
    • 3 medium eggs
    • Double cream or crème fraîche, to serve


    1. Preheat the oven to 180°C, gas mark 4. Place a baking sheet in the middle of the oven. Butter a 20cm round or 23cm square cake tin and line the base with baking parchment. (Don't use a loose-based tin, as the juices from the fruit will seep out.)
    2. Peel and quarter the apples, then cut out the core and thinly slice. Mix with the mincemeat and spread over the base of the tin.
    3. Place the butter and sugar in a bowl with the flour, spice and eggs. Beat with an electric whisk for 2-3 minutes until light and fluffy. Spoon the mixture over the fruit and level the surface.
    4. Bake on the preheated baking sheet for 35-40 minutes until cooked, covering the top with foil if it starts to brown too much. To check the pudding is cooked, pierce the centre with a skewer - it should come out clean. Cool in the tin for 5 minutes, then turn out onto a serving plate, peel off the paper and serve cut into thick wedges or squares with double cream or crème fraîche.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars