Bramley Apple and Mincemeat Pudding

A plate of bramley apple mincemeat pudding with custard

5 from 12 votes

Bramley Apple and Mincemeat Pudding

Bramley Apple Mincemeat Pudding is an excellent way of using up all your excess mincemeat or makes a lighter alternative to Christmas Pudding. You can make the original recipe or my new gluten-free alternative version.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: British

Servings: people

Calories: 513kcal

Author: Georgina Hartley

Ingredients

Original Version

2-3 bramley apples 450-550g, peeled and diced
30 g soft light brown sugar
grated zest and juice of ½ lemon
150 g unsalted butter room temperature
150 g caster sugar
3 eggs medium*
1 teaspoon vanilla extract
100 g mincemeat
150 g plain flour
1½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon whole milk
1 teaspoon caster sugar to sprinkle

Gluten-Free Version

2-3 bramley apples 450-550g, peeled and diced
30 g soft light brown sugar
grated zest and juice of ½ lemon
150 g unsalted butter room temperature
150 g caster sugar
3 eggs medium*
1 teaspoon vanilla extract
100 g mincemeat
75 g gluten-free flour
75 g almond flour ground almonds in UK
1½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon whole milk
1 teaspoon caster sugar to sprinkle

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
In a large bowl mix the bramley apples with the brown sugar and lemon zest and juice. Pour into a buttered baking dish and set aside
Cream the butter and caster sugar for a few minutes until light and fluffy.
Add the eggs one at a time, mixing until thoroughly incorporated.
Stir in the vanilla extract and then the mincemeat.
Sift together the flour (and almond flour if you are making the gluten-free version), baking powder and salt then mix into the rest of the ingredients until just combined.
Finally stir in the milk.
Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and an inserted toothpicks comes out clean.
Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.

Notes

Bramley Apples - If you can’t get hold of Bramley Apples then any tart cooking apple will do the job.
Eggs.The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Mincemeat - you can use any mincemeat but homemade tastes the most delicious
Baking Dish 1.5lt capacity. 26cm x 17cm (5cm deep).
Make Ahead - Bake the pudding a day or two before. Keep in the fridge. Cover loosely with foil then re-heat in the oven for 20-30 minutes just before serving.
How to Freeze - Cool in the baking dish then double wrap well in both cling film and tin foil before freezing. Defrost thoroughly the night before then re-heat in the oven for 20-30 minutes, covered loosely with foil.
Original Version and Gluten-Free Version. The only difference here is the flour choice. The original version uses 150g plain all-purpose flour and the gluten-free version uses 75g gluten-free flour (any brand) and 75g almond flour.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of the original recipe of this dessert, if it is portioned into 6.

Nutrition