Mincemeat Bread and Butter Pudding

Serves	4 to 5
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Formal Party
Region	British
By author	Karen Burns-Booth

Mincemeat Bread and Butter Pudding - A delectable bread and butter pudding made with mincemeat, flaked almonds and orange zest. This delicious pudding can be prepared beforehand and then just popped in the oven whilst you are eating the main course. It reheats well in the microwave and is wonderful when served with fresh pouring cream.

Ingredients

4 slices thick cut slices of white bread
Softened butter, to spread (plus extra for greasing)
2 to 3 tablespoons mincemeat
Zest of 1 orange
4 large free-range eggs (beaten)
450mls full fat milk
50g light brown sugar
Flaked almonds

Note

Directions

Step 1	Pre-heat oven to 180C/350F/Gas mark 4. Grease a deep baking tin generously with butter.
Step 2	Butter all the slices of bread, and spoon the mincemeat over two slices; scatter some of the grated orange zest and flaked almonds over the mincemeat and then place the remaining two slices on top to make two sandwiches.
Step 3	Cut each sandwich into four triangles, and arrange them pointed side up in the buttered baking tin.
Step 4	Add the milk and sugar to the beaten eggs and mix well, before adding the remaining grated orange zest.
Step 5	Pour the egg mixture over the mincemeat sandwiches, gently pushing them down so they are covered in the mixture. At this stage you can leave the mixture for several hours or overnight, or bake straight away.
Step 6	Scatter more flaked almonds over the top and bake in pre-heated oven for 20 to 25 minutes until the pudding is set, well risen like a souffle and is golden brown.
Step 7	Serve straight away with custard or pouring cream.