EasySnackDessert
Oat banana snack
5 min prep·17 min cook
3 servings
View Recipe
Medium
A festive version of bread pudding using mincemeat, orange juice, and cinnamon.
Heat the oven to 180C fan.
Boil a kettle of water and measure out 430ml. Leave it to cool a little whilst you tear up the bread.
Tear the bread into small pieces and place them in a mixing bowl.
Pour the water over the bread, add the mincemeat, and the orange juice and zest and give it a good stir and set aside.
In a separate bowl, add the sugar and butter. Beat until combined and fluffy.
Beat in the egg, mixed spice and cinnamon until you have a smooth mixture.
Pour the mixture into the soggy bread and stir vigorously until combined.
Tip the mixture into a round, lined cake or baking dish approximately 22cm across.
Bake in the oven for 1 hour 30 minutes or until cooked through. If the top is cooking too quickly, cover it in foil. It will firm up a bit as it cools.
Leave to cool in the dish for about 15 minutes.
Lift out by the edges of the baking paper and peel the sides of the paper away from the cake. Sprinkle the top with caster sugar and orange zest. Leave to cool a little more, so it’s just warm before cutting into slices.
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