MINCEMEAT, APPLE AND PANETTONE PUDDING

Yields4 Servings
 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

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