Use up leftover mincemeat with Simon Rimmer’s Christmassy bread and butter pudding.
Butter the slices of bread and set aside.
Mix the mincemeat with the orange zest and juice and glacé cherries.
Arrange a layer of the buttered tea loaf in the bottom of a large baking dish, sprinkle over some of the sugar and spread over some mincemeat. Repeat until all of the bread, sugar and mincemeat has been used up, finishing with a sprinkling of sugar.
Beat the eggs, egg yolks, vanilla seeds and sugar in a bowl.
Meanwhile, heat the cream until just boiling, then slowly whisk it into the egg mixture.
Pour the custard mixture over the bread arranged in the baking dish. Set aside for 30 minutes.
Preheat heat the oven to 180C/350F/Gas 4.
Bake the pudding for 35-40 minutes, or until golden-brown on top and the custard has set.
Remove from the oven and set aside to cool slightly.
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