There is something about the smell of fruit mincemeat that always makes me rather nostalgic, not just for the Festive season but cold winters nights and roaring fires!
Ofcourse, we are now heading for summer in Western Australia and when it hits it will be with us for months so just before it warms up too much, one final blast of winter comfort food!
This pudding can be made with regular or gluten free bread. If you are using gluten free bread try and find the lightest loaf you can!!! The ones like bricks are not ideal!
If you want to sneak some wholemeal bread in, go ahead, the mincemeat colours the bread enough for the fussiest of children not to notice!
8 large slices of bread
250g fruit mincemeat
50g butter, softened
4 eggs, beaten
50g caster sugar
Grease a 18x22cm baking dish.
Cut the crusts off the bread, spread lightly with the butter and then cut the bread into quarters, I like triangles!
Lay a layer of bread, with each triangle overlapping, butter side up.
Sprinkle over half of the mincemeat.
Add another layer of bread and again sprinkle over the remaining mincemeat.
In a large bowl, whisk the eggs, milk, cream and sugar.
Pour this egg mixture over the bread and press gently down so that all of the bread is soaked.
Set the pudding aside, if you have time 24 hours in the fridge will do it no harm, otherwise an hour or two is enough.
Preheat the oven to 180 degrees Centigrade.
Bake the pudding for 35-40minutes until golden brown and crispy on top.