So here’s my second leftover mincemeat recipe – this time it’s leftover mincemeat bread pudding that is getting the waste not want not treatment.
This is unashamedly nicked from my Nanny Flo’s recipe – the only difference is that hers is in pounds and ounces and uses the dried mixed fruit instead of the mincemeat. I don’t know why this is so much better than every other recipe or even bought version I’ve ever tried but it just is and it is so easy. I wonder if the difference is that she soaked her bread in water whereas most recipes call for soaking it in milk. If you aren’t using the milk, she would have had a fit at the very idea of wasting it!
Izzy still calls this Nanny Flo cake and we both struggle to let it cool down sufficiently not to burn the roof off our mouth before tucking in! It re-heats really well in the microwave, just 20 seconds for a medium sized slice and is so nice served dredged in cinnamon sugar.
The smell of this baking takes me back to my earliest childhood memories, running into her narrow kitchen as soon as we hit the house to smell the wonderful warm comfort of bread pudding just baked and hunting for the blue and white plastic sugar dredger – didn’t taste the same if it came out of a bowl!
6 slices of slightly stale bread (I used medium cut, white Hovis)
175 g soft light brown sugar
200g leftover mincemeat (or 175g dried mixed fruit, soaked in a little orange juice)
1 heaped teaspoon ground mixed spice
1. Tear up the bread and cover with cold water in a bowl, squash down so that all the bread is submerged and set aside whilst you weigh out the other ingredients.
2. Pre-heat the oven to 180C.
3. In a mixing bowl, mix the remaining ingredients together with a large fork.
4. Drain the water from the bread through a sieve and squeeze out as much of the water as you can, mushing up the soggy bread as much as possible with your fingers (it’s strangely satisfying!).
5. Mix the soggy bread with the other ingredients so that it is thoroughly blended and then turn the mixture into a greased oven proof pie dish or 7″ square tin and bake for approximately 1 hour.
6. Allow to cool, then dredge with caster sugar or cinnamon sugar (caster sugar mixed with a hint of cinnamon).