Apple & Mincemeat Pudding with a Spiced Custard by The Boho Baker
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
20 minutes
Cook Time
45 minutes
A classic winter dessert! This warm and comforting Apple & Mincemeat Pudding topped with spiced custard is the perfect way to end a festive meal. Made using our Mincemeat, this easy-to-make dessert is sure to please.
Author:The Boho Baker
Ingredients
- 400g cooking apples, peeled and diced
- 30g soft brown light sugar
- Zest and juice of one lemon
- 150g unsalted butter
- 150g caster sugar
- 3 medium eggs
- 1tsp vanilla extract
-
100g Tiptree Mincemeat
- 150g plain flour
- 1tsp baking powder
- Pinch of salt
- 75ml whole milk
- 125ml double cream
- 30g caster sugar
- 2 medium egg yolks
- 1tsp vanilla extract
- 1/2tsp cinnamon
- 1/4tsp ground cloves
- 1/4tsp ground ginger
- Pinch of nutmeg
For the custard:
Directions
Preheat the oven to 180C/160C (fan)/gas mark 4.
Peel and chop the apples. Toss them in a bowl with the brown sugar, lemon juice, and lemon zest.
In a separate bowl. Cream together the butter and caster sugar. Whisk in the eggs and vanilla extract before folding in the Tiptree Mincemeat.
Sift the flour, baking powder, and salt into the butter mixture. Bring the ingredients together, adding a drop of milk if the batter seems a little stiff.
Spoon the apples into your baking/casserole dish. Dollop the batter over the top, smoothing out with the back of a spoon.
Bake the pudding for 45 minutes or until golden and puffed up.
While the pudding is baking, make the custard by combining the milk, cream, and spices in a medium pan. Simmer for 5 minutes.
Whisk together the sugar and egg yolks until pale and fluffy.
Remove the pan from the stove and leave to cool for a minute before pouring it into the sugar and egg mixture, whisking consistently.
Return the pan to the stove and heat until the custard has thickened. Serve warm with a huge bowl of Apple & Mincemeat pudding,
