Bread And Butter Christmas Pudding

I was introduced to this twist on a traditional bread and butter pudding at a lunch stop on one of our Thursday rides and after some research and a bit of tweaking came up with this recipe, serves 3 – 4  ( or two good servings for a hungry cyclist )



  • 6 slices white bread
  • 225g luxury mincemeat
  • 25g caster sugar
  • 25g dried apricots
  • 1/2 eating apple
  • 1 desert spoon brandy
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 150ml double cream
  • 75ml milk
  • 1 desert spoon Demerara sugar


  1. Cut the apricots into small pieces and soak in the brandy.
  2. Butter the bread and make sandwiches using the mincemeat, trim off the crusts and cut diagonally into four. Using a 200mm dia Pyrex ovenproof dish arrange so the triangular sandwiches overlap each other.
  3. Beat together eggs, caster sugar, vanilla extract, cream and stir in the milk.
  4. Dice the apple and scatter with the apricots over the bread, sprinkle the cinnamon over the fruit.
  5. Pour the cream mixture over the pudding making sure all the bread is coated. Leave for 30 minutes to allow the bread to absorb the liquid.
  6. sprinkle the Demerara sugar over the pudding, place in a preheated oven Gas mark 4 / 180C / 160C fan for about 35 minutes.

IMG_1288Serve with cream, ice cream, creme fraiche or custard.