Bramley Apple Mincemeat Pudding is a must at this time of year. It’s an excellent way of using up all your excess mincemeat or makes a lighter alternative to Christmas Pudding at the end of your festive feast. Both the wheat and gluten-free recipes are listed below.
It’s crazy how much I love mincemeat. In fact it’s just as well that it only comes out once a year as not only do I get to thoroughly enjoy mince pie season but it means I am held back from overindulging all year round.
Bramley Apple and Mincemeat Pudding
Bramley Apple Mincemeat Pudding is an excellent way of using up all your excess mincemeat or makes a lighter alternative to Christmas Pudding.
2 bramley apples peeled and diced
2 tablespoons soft light brown sugar
grated zest and juice of ½ lemon
150 g butter
150 g caster sugar
1 teaspoon vanilla extract
6 tablespoons mincemeat
150 g plain flour *for gluten-free version see notes
1½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon whole milk
1 teaspoon caster sugar to sprinkle INSTRUCTIONS
Pre-heat the oven to 170°C.
In a large bowl mix the bramley apples with the sugar and lemon zest and juice. Pour into a buttered baking dish and set aside
Cream the butter and sugar for a few minutes until light and fluffy.
Add the eggs one at a time, mixing until thoroughly incorporated.
Stir in the vanilla extract and then the mincemeat.
Sift together the flour, baking powder and salt then mix into the rest of the ingredients until just combined.
Finally stir in the milk.
Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and an inserted toothpicks comes out clean.
Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.