Upside-down mincemeat & apple pudding

Name: Upside-down mincemeat & apple pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 4 apples, such as Cox or Braeburn; 250 g mincemeat; 150 g butter, softened; 150 g light brown muscovado sugar; 150 g self-raising flour; 1 tsp ground mixed spice; 3 British Blacktail Free Range Medium Eggs; Double cream or crème fraîche, to serve

A great store-cupboard pud, this moist, fruity sponge reheats well and is delicious with cream or crème fraîche. It’s just as good served cold with a cup of tea.

5 out of 5 stars(5) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 apples, such as Cox or Braeburn
250g mincemeat
150g butter, softened
150g light brown muscovado sugar
150g self-raising flour
1 tsp ground mixed spice
3 British Blacktail Free Range Medium Eggs
Double cream or crème fraîche, to serve

Preheat the oven to 180ºC, gas mark 4. Place a baking sheet in the oven. Butter a 23cm round springform or deep cake tin and line the base with baking parchment.
Peel and quarter the apples, then cut out the cores and thinly slice. Mix with the mincemeat and spread over the base of the tin.
Place the butter and sugar in a bowl with the flour, mixed spice and eggs. Beat with an electric hand mixer for 2-3 minutes, until pale and fluffy. Spoon the mixture over the fruit mix and level the surface.
Bake on the preheated baking sheet for 45-50 minutes, until risen and golden and a skewer inserted into the middle of the cake comes out clean. Cover the top with foil if it starts to brown too much. Cool in the tin for 5 minutes, then turn out onto a serving plate and peel off the paper to reveal the apples. Serve cut into thick wedges with double cream or crème fraîche.

Typical values per serving when made using specific products in recipe