CHRISTMAS MINCEMEAT BREAD AND BUTTER PUDDING

Rum custard 3 medium eggs 150g golden castor sugar plus a little extra for dusting 425ml double cream 425ml whole milk 3 tablespoons dark rum Pudding about 200g brioche loaf (or 10 medium slices see method) 150g fruit mincemeat unsalted butter softened a little golden syrup gently warmed

Have ready a gratin dish or similar 2.6-litre capacity ovenproof dish, for example a 35cm oval dish. You will also need a roasting tray that holds the dish with a little space around for cooking the pudding when ready.

For the rum custard, whisk the eggs and sugar in a large bowl, then whisk in the cream, milk and rum.

Slice the brioche to give 10 slices about 1cm thick.

Spread half the slices with a thin layer of mincemeat not quite to the edge.

Sandwich with the remaining slices. Butter the tops of the sandwiches and halve into triangles.

Arrange these butter-side up and slightly overlapping in the gratin dish, cutting to fit if necessary. You can prepare the pudding to this point a couple of hours in advance; cover the gratin dish and custard separately and set aside.

When ready to cook, preheat the oven to 180ºC.

Pour the custard through a sieve over and around the brioche sandwiches, spooning as necessary over any uncoated bits. Dust the top with a little golden castor sugar.

Place the gratin dish in the roasting tin.

Pour cold water into the tin until it reaches two-thirds of the way up the sides of the dish. Carefully transfer the roasting tin to the oven and bake for 1 hour or until the pudding is puffed and golden and the custard is set. Dab a little warmed golden syrup over the tips of the brioche and serve straight away. Serves 6.