Monday, 17 November 2014


A few years ago now I entered the Women's Institute Cook of the Year Competition, it was in November and entrants had to create an alternative Christmas menu.  It was to be judged by Brian Turner and I had to cook the meal in front of an audience at the Good Food Show in Birmingham.

It was all very daunting but the most difficult part for me was coming up with something that could top trifle or Christmas pudding.  as far as I'm concerned they are the puddings you have on December 25th and they should not be messed with.  In the end I thought about what Brian might like and decided he's quite a traditional man with very classic taste.

My dessert was this Christmas bread and butter pudding made with mince meat and a touch of advocaat in the custard for and added yule tide touch.  It's so very comforting and cosy, he loved it.

45g Butter
8 White Bread Slices
360g Mincemeat
300g Milk
50g Double Cream
50g Advocaat
2 Eggs
2 tbsp Sugar
Cinnamon to Dust

Use some of the butter to grease the base and sides of a 2 pint oven proof dish.

Use the remaining butter to spread over the slices of bread.  Divide the mincemeat into 4 and make sandwiches with it.  Remove the crusts and cut the sandwiches into 1/4's then place them into your buttered dish.

In a jug, whisk together the milk, cream, Advocaat and eggs then pour it over the bread.  Sprinkle on the sugar and cinnamon and leave to stand for 30 minutes.  This will allow the custard to soak into the bread.

Bake in the oven at 180C for 30-40 minutes till set, brown and crunchy on top.

My winning pudding, thanks Brian Xx


  1. What a lovely twist on the traditional bread and butter pudding, sounds deliciously and I'd happily eat it any time of the year ;)

    Angela - Garden Tea Cakes and Me

  2. Thanks Angela, I hope you give to a go x

  3. I've used this recipe but used left over panettone...divine!