Christmas Mincemeat and Apple Pudding

Christmas pudding started life in Tudor times and was a thick broth made with mutton, breadcrumbs, dried fruit and spices. It was eaten as a first course. In later times the meat was left out, except the suet, and the mixture was made much thicker. It was then tied in a muslin cloth and cooked in the copper, which was used for washing teh clothers.

30 minutes
1 hour



  • 12oz prepared cooking apples
  • 3oz Soft brown sugar
  • 1 tbsp water
  • 8oz Mincemeat


  • 4oz soft margarine
  • 4oz ground almonds
  • 2 well-beaten eggs
  • 4oz light brown sugar
  • ┬Żoz flaked almonds
  • cream to serve


  1. Put sliced apples, sugar and water in a pan and cook gently until apples are tender. Stir in the mincemeat and turn into an oven-proof dish.
  2. Beat together margarine, sugar, eggs and ground almonds until soft and fluffy. Spread over the apple mixture.
  3. Sprinkle on the flaked almonds and bake for 1 hour, Gas 4, 350E, 180C until golden and firm to the touch.

Serve warm with whipped cream.