Cheat’s Christmas Pudding

If you didn't have time to make a Christmas pudding on stir up Sunday then this super quick recipe is the perfect solution.

Cheat’s Christmas Pudding with slice cut out of it served with custard

100g soft margarine

100g caster sugar

175g self-raising flour

120g large eggs

pinch of salt

8 tbsp luxury mincemeat

Serves 6-8

  1. Grease a 1.1 litre Pyrex pudding bowl with butter. Place 4 tablespoons mincemeat in the base of the pudding basin and smooth around the base and partly up the sides.
  2. Place all the remaining ingredients, except mincemeat in a large bowl and beat together with an electric mixer for approximately 30 seconds. Scrape down the bowl add remaining mincemeat and continue beating for a further 30 seconds.
  3. Transfer the mix to the basin, cover with greaseproof paper and foil, make sure you have a good seal.
  4. Bring 1.5 litre water to the boil on the boiling plate or induction hob in a heavy-based saucepan large to hold the pudding basin. Place the pudding in the pan, put lid on and allow to simmer for 15 minutes.
  5. Transfer to the lower oven on the simmer setting on the floor grid placed on the floor and cook for 1 ½ hours. Remove pudding from the saucepan and turn upside down and remove bowl. Serve immediately with brandy cream or luxury custard.
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