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MINCEMEAT, APPLE AND PANETTONE PUDDING
500 g apples
2 tbsp water
100 g mincemeat
60 g butter
250 g panettone
1 tbsp demerara sugar
1
Preheat the oven to 180C/Gas4; peel and core the apples, then cut into large pieces; put them into a saucepan, add the water and bring to the boil; lower the heat and leave the apples to soften and become a puree; remove from the heat and stir in the mincemeat, taking care not to overmix; transfer to a baking dish
2
Melt the butter in a pan; blitz the panettone in a processor until you have coarse crumbs; stir the crumbs into the melted butter and mix thoroughly but so much that you compact the mixture; you should have a loose, moist jumble of crumbs and dried fruit
3
Tip the crumbs over the apple mixture, leaving the surface rough; sprinkle over the demerara sugar and bake for about 20 minutes, until the top is a deep golden brown; serve with ice cream, crème fraiche or cream