Mother's Mincemeat Pudding
Like many other people, my mother always buys and makes far too much food at Christmas. Mince pies, and the ingredients for making yet more mince pies, is a particular foible. Consequently, there is always a supply of mincemeat left in the larder, which is transformed very efjectively into this delicious, tasty pudding. If you have good, moist, home-made mincemeat, the apple and brandy should not be needed.
INGREDIENTS:
1 BRAMLEY APPLE (OPTIONAL)
225 G/8 OZ MINCEMEAT
FINELY GRATED RIND OF
1 ORANGE
2-3 TBSP BRANDY (OPTIONAL) 85 G/3 OZ UNSALTED BUTTER
7() G/21/2/2 OZ DARK
MUSCOVADO SUGAR
2 EGGS, BEATEN
115 G/4 OZ SELF-RAISING FLOUR
TO SERVE:
CUSTARD OR
VANILLA DAIRY ICE CREAM
DIRECTIONS:
Set the oven to 60°C/325°F/Gas 3. Butter an approximately 20 cm/8 inch round, shallow baking dish.
Peel, core and grate the apple, if using. Mix with the mincemeat, orange rind and brandy, if using.
Beat together the butter and sugar until light and fluffy, then gradually heat in the eggs, beating well after each addition. Using a large metal spoon, lightly fold in the flour, then the mincemeat mixture. Spoon into the dish and bake for 10 minutes.
Lower the oven temperature to 150°C/300°F/Gas 2 and bake for a further 40-45 minutes until set in the centre. Serve hot with Custard or vanilla dairy ice cream.
