Mincemeat Bread Pudding

250g white bread

300g mincemeat

300ml milk or the juice from the can of mandarins made up to 300ml with cold water, if preferred

One egg

50g baking spread

Method

First tear up your bread or dice it into small 1cm cubes with a sharp knife, including the crusts. Add to a large mixing bowl.

In another mixing bowl, or a large jug, measure in the milk. Melt the baking spread in the microwave for a minute or in a small pan on a low hob, and add that too. Stir in the mincemeat – it won’t look particularly pretty, but it all sorts itself out in the oven! Finally, break in the egg and beat it in briskly until well combined.

Pour the wet ingredients over the bread, and mix well. Leave to stand for 20 minutes to soak in, then stir again. Turn your oven on to 180C/ Gas Mark 6.

Lightly grease a loaf tin, or 20cm square or round cake tin. Pour the mixture in, pressing it down with a spatula, wooden spoon, or your fingertips, making sure it gets into all of the edges. Bake in the centre of the oven for one hour and 15 minutes, testing with a clean knife in the centre to see if it’s cooked through. It should be slightly squishy – for that is the delight of a good bread pudding – but the knife should come out clean. Return to the oven for a further 10 minutes if required.

This can be made up to two days in advance and kept in an airtight container. Best kept in the fridge but as fridges can get a bit crowded this time of year, a cool dark cupboard will suffice

– just don’t forget it’s there!

Serve with custard, or whatever else you fancy.