MINCEMEAT, APPLE AND PANETTONE PUDDING

Preheat the oven to 180C/Gas4; peel and core the apples, then cut into large pieces; put them into a saucepan, add the water and bring to the boil; lower the heat and leave the apples to soften and become a puree; remove from the heat and stir in the mincemeat, taking care not to overmix; transfer to a baking dish

Melt the butter in a pan; blitz the panettone in a processor until you have coarse crumbs; stir the crumbs into the melted butter and mix thoroughly but so much that you compact the mixture; you should have a loose, moist jumble of crumbs and dried fruit

Tip the crumbs over the apple mixture, leaving the surface rough; sprinkle over the demerara sugar and bake for about 20 minutes, until the top is a deep golden brown; serve with ice cream, crème fraiche or cream