Autumn is time for puddings and tonight we had a slice of Upside-down Mincemeat and Apple Pudding. I had some apples needing to be used, lovely two year vintage home made mincemeat, and milk to use up.
I had torn the recipe from Waitrose's weekend newspaper, and had it in the kitchen drawer. However I wanted a smaller version, and the amounts prorated to 2 eggs was perfect for a seven inch deep sandwich tin. The pudding baked in the oven as the same time as our jacket potato and other items for supper.
A little more mincemeat and a brandy sauce would make a rather good Christmas dessert. For us the two egg quantity will serve six portions. Two will probably go into the freezer to keep for another time.
I regularly make pineapple upside down cake with slices left over from a tin opened for pizza topping but as my husband is a fan of all things mincemeat I think I will give apple and mincemeat a go.
ReplyDeleteJane
I think your husband will love this desert. The spice in the sponge adds another layer of flavours too. I sticky sauce would be an added luxury for a special occasion. Next time I shall substitute one third of the flour for ground almonds.
DeleteIt looks delicious Noelle 😋
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