This is the Brioche and Mincemeat Pudding in and then out of the oven, and it was extremely good, a rib sticker certainly but nothing like as heavy as Plum Pudding and it has all the tastes of Christmas. I had six for dinner and reckon they only managed a half (including seconds) but I imagine it’ll be good reheated too !

About 12 slices of good white bread, not too thin and leave the crusts on (I freeze slices of my fruity brioche and use them) A jar of Mincemeat (I use my own) a couple of handfuls of fruit (I used apricots, dates, prunes and candied orange) some whiskey, 6 large eggs, 350ml Cream 350 ml Milk and three tablespoons of sugar. Soak the fruit for a few hours in a generous glass of whiskey, make six sandwiches of the bread spreading the mincemeat between the slices (use it all). Put these in a large flat ovenproof dish, cut where necessary to have them cover the bottom.Sprinkle over the fruit , and the whiskey and then some more whiskey should you feel in the mood.Beat the eggs with the sugar, bring the cream and milk to the boil and whisk into the eggs. Pour all this over the sandwiches and leave it for about an hour to soak up. cook it at 140C for about an hour. Serve with lots of cool Creme Anglaise and have a great Christmas !