Slow Cooker Bread and Butter Pud with Sweet Mincemeat

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Bread and Butter Pudding with Mincemeat - Slow Cooker UK Recipe

Adapted from a Mary Berry bread and butter pudding recipe.
This is an easy and comforting traditional British pud.
Made in a slow cooker. And using spiced dried fruit and candied citrus. From a jar of ready-made mincemeat, (a great shortcut ingredient).

For more ways to use up jars of mincemeat, leftover from Christmas. See my lists of posts, below.

Slow Cooker Bread and Butter Pudding

Based on a Mary Berry traditional British bread and butter pudding. (*From Mary Berry’s Complete Cookbook (on Amazon UK).) I’ve adapted this simple recipe to work for a slow cooker. Plus I’ve used a jar of Christmas mincemeat, to add a lovely spiced fruity filling. Instead of the usual dried fruit.

Ingredients (6 servings)
  • 12 thin slices of small white bread, crusts removed.
  • About 65 g soft butter plus extra for greasing.
  • 185 g mincemeat from a jar.
  • 450 ml milk.
  • 2 eggs.
  • Nutmeg optional.
  • 60 g Demerara sugar, optional.
Slow Cooker Bread and Butter Pudding with Mincemeat - Second Layer
Slow Cooker Bread and Butter Pudding with Mincemeat – Second Layer

I made this slow cooker bread and butter pudding recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Slow Cooker Bread n Butter Pudding UK Recipe - Ready the Slow Cooker
Slow Cooker Bread n Butter Pudding UK Recipe – Ready for the Slow Cooker
Method (Total Cooking Time: 2 hours)
  1. Spread each slice of bread thickly with butter. Spread 6 of the slices with a scant teaspoon of mincemeat. Cut all of the slices in half diagonally.
  2. Lightly grease the base and halfway up the sides of the slow cooker pot. Arrange the 12 butter-only bread triangles buttered side down in the base of the pot.
  3. Spread the remaining mincemeat in an even layer over the bread in the pot. Arrange the mincemeat bread triangles on top, mincemeat-side up, to cover the mincemeat filling.
  4. To make the custard, beat together the eggs and milk in a jug. Strain over the bread and butter slices. Leave for 30 minutes, to allow the bread to absorb some of the liquid. Sprinkle grated nutmeg over the surface, if using.
  5. Cover with the lid and a piece of kitchen paper held under lid, to absorb the excess steam. Cook on High for 2 hours, until the pudding is cooked, i.e. the custard is set. With the bottom and sides golden brown.
  6. If you would like to brown the top of the pudding. Transfer it to an oven-proof dish. Sprinkle over the Demerara sugar, if using. And grill until golden brown.
  7. Serve warm with custard.
Based on a Mary Berry bread and butter pudding recipe
Based on a Mary Berry bread and butter pudding recipe

More Slow Cooker Recipes using Mincemeat

For more slow cooker UK recipes. Using ready-made sweet Christmas mincemeat:
Fruit Cake Slow Cooker Recipe with Ready-Made Mincemeat.
Slow Cooker Christmas Cinnamon Rolls.

More Slow Cooker Recipes based on Mary Berry Recipes

For more Mary Berry recipes that I’ve adapted to work in a slow cooker. You might like:
Mary Berry Chicken Casserole in a Slow Cooker.
Slow Cooker Beef Stew based on a Mary Berry Recipe.
Mary Berry’s Cheese and Herb Bread.
Slow Cooked Mary Berry Magic Lemon Pudding.
Mary Berry’s Brioche Rolls made in a Slow Cooker.

See also my latest Morphy Richards Slow Cooker Recipes. For more adapted and tweaked recipes made in a Morphy Richards slow cooker.

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