Spiced apple queen of puddings

Serves six

For the mincemeat

• 330g apples
• 55g raisins
• 14g mixed candied peel
• 8g allspice
• 110g sugar
• 1 juice
• 0 Rum
• 55g beef suet

For the meringue

• 4 egg whites
• 200g caster sugar
• 2 tsp ground cinnamon

For the pudding

• 1 pint full-fat milk
• 1 clementine
• 0.5 tsp mixed spice
• 50g unsalted butter
• 50g caster sugar
• 100g fresh white breadcrumbs
• 6 egg yolks

Step 1
You'll need only six dessertspoons of the mincemeat; use up any leftovers in mince pies.

Step 2
Put all the mincemeat ingredients bar the suet into a food processor and roughly blend.

Step 3
Tip into a large mixing bowl and fold in the suet.

Step 4
For the meringue, beat the egg whites and a little sugar to a stiff peak, gradually whisk in the rest of the sugar, then fold in the cinnamon.

Step 5
Now for the pudding.

Step 6
In a heavy-based pan, bring the milk, zest and mixed spice to a boil, add the butter and caster sugar, and stir.

Step 7
Add the breadcrumbs, allow to cool slightly, then whisk in the egg yolks.

Step 8
Divide the pudding mix equally between six buttered ramekins, and place in a bain-marie (a deep tray lined with paper and filled with around 2cm of hot water).

Step 9
Bake at 140C/285F/ gas mark 1 for 15-20 minutes, until set.

Step 10
Remove the tray from the oven, and set aside to cool.

Step 11
Spoon a dessertspoon of mincemeat into each ramekin, and pipe small peaks of meringue on top, to cover.

Step 12
Bake at 200C/400F/gas mark 6 for around five minutes.

Step 13
Serve hot with fresh cream or, if you're feeling particularly festive, a brandy cream.