Happy New Year!
I have decided to share a recipe that helps to use up one ingredient that has a tendency to be leftover after Christmas – mincemeat. The recipe below is super easy and can be eaten either hot for pudding with a little cream, or is great served cold as a topping for porridge in the morning for breakfast.
The inspiration for this dish came after a visit to East Sussex to see some of my friends who swear by a bowl porridge for breakfast, topped with fresh apple, yogurt, seeds, nuts and honey before a days hunting, shooting or fishing. Not being one for porridge normally, I am well and truly converted and the recipe below is my take on their porridge toppings.
The simplicity of this recipe makes it an absolute gem, it takes a matter of minutes to prepare, the key really to this recipe is about how well you core the apple as you want to create a cavity that is large enough to pack all of the mincemeat in. As the apple cooks it becomes beautifully soft and infuses with the spices and flavours of the mincemeat.
This is definitely a recipe to try and is absolutely fantastic on these chilly winter days. Enjoy!
Preparation time: 45 minutes
- 3 eating apples
- 1 lemon
- 1 tbsp honey
- 3 heaped tbsp mincemeat
- Preheat oven to 190°C.
- De-core the apples, to create a cavity to fill.
- About 1cm from the top of the apple, cut a score line round the circumference of the apple (this is to allow to the apple to expand during cooking).
- Squeeze over the juice of the lemon.
- Stand the apples in a muffin case and place in a roasting pan.
- In a bowl mix together the mincemeat and honey, then fill the cavity of the apples making sure that you pack the filling in.
- Place in the oven and cook for 30-40 minutes.
1) Serve as pudding with ice cream.
2) Serve for breakfast as a porridge topping with a dusting of ground cinnamon.