Mincemeat, cranberry and almond Eve’s pudding

Alternative to Christmas pud.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Serves: 4

  • 1 large cooking apple, peeled, cored and chopped (about 300g)
  • ½ x 410g jar Waitrose Mincemeat
  • 100g fresh cranberries
  • 100g essential Waitrose Salted Dairy Butter
  • 100g golden caster sugar
  • 2 essential Waitrose Free Range Eggs, beaten
  • 75g essential Waitrose Self-Raising White Flour
  • 25g ground almonds
  • 15g flaked almonds, to finish
  • Cream or brandy butter, to serve
  1. Preheat the oven to 180C, gas mark 4. Place the apple in a saucepan with 2 tbsp water. Stir, cover and cook gently for 5 minutes until the apple is soft. Stir in the mincemeat and cranberries. Spoon into a 1-litre shallow baking dish.
  2. For the topping, cream together the butter and caster sugar until pale and light. Beat in the eggs then fold in the flour and ground almonds to give a soft consistency.
  3. Spoon the mixture over the apple and mincemeat, spread level and scatter with the flaked almonds. Cook in the oven for 30–35 minutes or until the topping is risen and golden. Serve hot with pouring cream or brandy butter.

Credits

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