Christmas Mincemeat and Apple Pudding
Christmas pudding started life in Tudor times and was a thick broth made with mutton, breadcrumbs, dried fruit and spices. It was eaten as a first course. In later times the meat was left out, except the suet, and the mixture was made much thicker. It was then tied in a muslin cloth and cooked in the copper, which was used for washing teh clothers.
- Preparation
- 30 minutes
- Cooking
- 1 hour
Ingredients
Filling
- 12oz prepared cooking apples
- 3oz Soft brown sugar
- 1 tbsp water
- 8oz Mincemeat
Topping
- 4oz soft margarine
- 4oz ground almonds
- 2 well-beaten eggs
- 4oz light brown sugar
- ½oz flaked almonds
- cream to serve
Method
- Put sliced apples, sugar and water in a pan and cook gently until apples are tender. Stir in the mincemeat and turn into an oven-proof dish.
- Beat together margarine, sugar, eggs and ground almonds until soft and fluffy. Spread over the apple mixture.
- Sprinkle on the flaked almonds and bake for 1 hour, Gas 4, 350E, 180C until golden and firm to the touch.
Serve warm with whipped cream.