Go Back
–+ servings
A plate of bramley apple mincemeat pudding with custard
Print Recipe
5 from 10 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.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 513kcal
Author: Georgina Hartley

Ingredients

  • 2 bramley apples peeled and diced
  • 2 tablespoons soft light brown sugar
  • grated zest and juice of ½ lemon
  • 150 g butter
  • 150 g caster sugar
  • 3 eggs medium
  • 1 teaspoon vanilla extract
  • 6 tablespoons mincemeat
  • 150 g plain flour *for gluten-free version see notes
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon whole milk
  • 1 teaspoon caster sugar to sprinkle

Instructions

  • Pre-heat the oven to 170°C.
  • 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, 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.
  • Mincemeat - you can use any mincemeat but homemade tastes the most delicious
  • Baking Dish 25 x 19 x 6cm
  • 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.
  • Gluten-Free Version - The recipe is totally the same except instead of plain flour I use the following flours all whisked together:
    55g sweet rice flour
    40g oat flour
    30g millet flour
    25g almond flour
    The result is amazing and just as fluffy and deeply delicious as the original recipe.

Nutrition

Calories: 513kcal | Carbohydrates: 73g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 136mg | Sodium: 423mg | Potassium: 229mg | Fiber: 3g | Sugar: 50g | Vitamin A: 775IU | Vitamin C: 2.8mg | Calcium: 75mg | Iron: 1.7mg