Kentish New Year's Pudding

Christmas Pudding Leftovers

Do you get fed-up with that half a jar of mincemeat leftover after making the mince pies? Hang on to it to make this traditional Kentish New Year pudding.

Ingredients - serves 6

10oz (284g) stale Madeira cake 4 eggs
6oz (175g) mincemeat 2oz (50g) caster sugar
1 tablespoon brandy (optional) 2 drops vanilla essence
1 pint (600ml) full milk  


  1. Preheat oven to 170°C/325°F/Gas mark 3 and grease a 2 pint pudding basin.
  2. Cut the cake into slices and line the bottom and sides of the basin.
  3. If the mincemeat has become a bit dry, add the brandy and stir.
  4. Cover the bottom of the lined basin with a layer of mincemeat, followed by another layer of cake.
  5. Continue in layers, finishing with a sponge layer to make a lid for the pudding.
  6. In a bowl, beat the eggs together.
  7. Gently heat the milk in a saucepan. Do not boil.
  8. Pour over the beaten eggs, add the sugar and vanilla essence and stir.
  9. Put the mixture into the basin slowly, to allow it to soak through.
  10. Cover the basin with a tin foil lid and stand the basin in a dish with high sides. Pour hot water into the dish until it is half way up the basin.
  11. Put back in the centre of the oven for 2 hours or until the custard is set.
  12. Remove from the oven and turn on to a serving plate.
  13. Serve hot with cream.