by Mary Berry (Healine, 2006)
Mary Berry truly is the Grande Dame of the Range, and it is good to see her continuing ascendency, a good deed in a dark world.. This mincemeat bread and butter pudding is a brilliant creation.
Mincemeat bread and butter pudding
This is wonderful at any time of the year, not just at Christmas! It is essential to make it in a shallow dish so that you get maximum crunchy top. It rises like a souffle, so serve at once straight from the oven.
Serves 6 -8
50g (2oz) ready-to-eat dried apricots
2 tablespoons brandy or rum
12 thin slices white bread, buttered
1 x 450g (1lb) jar luxury mincemeat
50g (2oz) caster sugar
3 large eggs
300ml (1/2 pint) double cream
1 teaspoon vanilla extract
150ml (1/4 pint) milk
1 tablespoon demerara sugar
Well butter a 28cm (11in) fairly shallow round china ovenproof dish. Preheat the oven to 180C/Fan 160C/Gas 4.
Posted by Nigella on the 14th Dec 2011