If mince pies are your thing, this is a winning pudding at Christmas. The chopped apple gives the dried fruit a welcome edge, while the crumble adds texture. If you don’t want to make the custard from scratch, add a splash of brandy to shop-bought custard. The trick is to make sure the topping fully covers the filling; otherwise, if left too exposed, the mincemeat will caramelise quite quickly and turn jammy.
