Baked "Cake Crumb" Mincemeat Pudding

Baked “Cake Crumb” Mincemeat Pudding

Serves	4 to 6
Prep time	10 minutes
Cook time	35 minutes
Total time	45 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Freezable, Serve Hot
Occasion	Casual Party, Christmas, Formal Party
Region	British
By author	Karen Burns-Booth

Baked "Cake Crumb" Mincemeat Pudding - Based on the traditional College Pudding, this pudding uses Panettone cake crumbs as part of the ingredients, as well as mincemeat, all left over from Christmas; serve with vanilla custard for a delicious & thrifty winter pudding.

Ingredients

90g (3 1/2 ozs) SR Flour
Pinch of salt
90g (3 1/2 ozs) Panettone crumbs (or any cake or sweet bread crumbs of your choice such as light fruit cake or fruited tea bread)
2 tablespoons Demerara sugar
6 heaped tablespoons mincemeat (with suet or some sort of fat content)
1 large egg, beaten
6 tablespoons skimmed milk

Note

Directions

Step 1	Grease a 600ml (1 pint) pudding bowl with some low-fat spray such as Fry Light, or grease with a little butter. Pre-heat oven to 180C/2350F/Gas mark 4.
Step 2	Sift the dry ingredients together, and the add the remaining ingredients and mix well with a spoon.
Step 3	Spoon the pudding mixture into the prepared pudding basin and bake for 30 to 35 minutes in the oven until well risen and golden brown. (A skewer when inserted into the middle of the pudding should come out clean.)
Step 4	Turn the pudding out onto a serving plate, and cut into wedges; serve with custard, cream or creme fraiche.
Step 5	Note: Can be steamed in a bain marie or a steamer; cover with grease-proof paper and tin-foil, and steam for 2 and half hours. Serve as above.