Mincemeat bread and butter pudding
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter; softened (2oz) |
| 8 | slices | Bread |
| 175 | grams | Mincemeat; (6oz) |
| 4 | tablespoons | Lemon curd |
| 10 | Schwartz Cardamom Pods | |
| 1 | teaspoon | Schwartz Ground Ginger |
| 1 | 300 millilit double cream; (1/2 pint) | |
| 150 | millilitres | Milk; (1/4 pint) |
| 25 | grams | Caster sugar; (1oz) |
| 1 | tablespoon | Brandy |
| 3 | Eggs; beaten | |
Directions
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Spread the butter over one side of the bread. Mix together the mincemeat and lemon curd and spread over the buttered bread. Cut each slice of bread into 4 and place in a greased serving dish.
Remove the seeds from the Cardamom Pods and lightly crush. Add to the remaining ingredients. Pour over the bread and allow to soak for 10 - 15 minutes.
Bake for 45 - 50 minutes until golden and set throughout.
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