If you’ve enjoyed the recipes at the back of Christmas At The Beach Cafe, you might be in a mood to whip on a pinny and start baking immediately. But wait! I’d like to add my favourite Christmas recipe to the mix before you roll your sleeves up and get stuck in. As someone who is not a huge fan of the old weighs-a-ton traditional steamed Christmas pud, I’ve made the following recipe instead for the last few years, and it’s great with custard, cream or even a cheeky dollop of brandy butter. Here’s how to do it:
Apple, Mincemeat and Cranberry Sponge Pudding
1 large cooking apple
100g fresh cranberries
100g caster sugar
2 large eggs
75g self-raising flour
25g ground almonds
10g flaked almonds
- Preheat the oven to 180 C, gas mark 4. Peel, core and chop the apple, then gently cook the pieces with a splash of water in a lidded saucepan for a few minutes until soft.
- Stir in the cranberries and mincemeat, then pour the mixture into a shallow baking dish (approx. 1 litre size)
- Now make the sponge topping. Cream the butter and sugar then beat in the eggs, one at a time, adding a spoonful of the flour with each. Sift the rest of the flour and fold it in, along with the ground almonds, until well mixed.
- Spoon the topping over the fruity base and then scatter the flaked almonds over the top.
- Cook in the oven for 30-35 minutes. The sponge should be golden and bounce back when pressed.
- Tuck in, pull another Christmas cracker… and then go back for a second helping. Hey, it’s Christmas!