October 27, 2016 10:29 am Leave your thoughts
At Naturally Good Food we often have jars of mincemeat going begging at this time of year, just before we restock the shelves for Christmas. Mincemeat lasts a long, long time, so we often offer it in the Sale even when it’s officially past its ‘Best Before’ date. If you can get hold of a jar – full-price or not – then try this wonderful Autumnal recipe for an Eve’s pudding. Invented pretty much by accident by a member of staff, this is ideal rib-sticking end-of-the-year food – and makes a good change from the ubiquitous apple-and-blackberry combination.
Baking apples: enough, when peeled and sliced, to cover the base of your cooking dish
6oz/175g self-raising flour
6oz/175g sugar, plus a spoonful or more for sprinkling
6oz/175g butter or margarine
3 large eggs
Peel, core and slice the apples and place in a buttered baking dish. If they are likely to be bitter, sprinkle some sugar over them. Spoon in the mince pie filling and mix well.
Mix the flour, sugar, butter and eggs together, then spoon over the mincemeat mixture.
Bake in a preheated oven at 180C for around 40 minutes.
You’ll need custard. Oh yes.
Tags: apple mincemeat eve's pudding, Eve's pudding, mincemeat
This post was written by Yzanne