If you didn't have time to make a Christmas pudding on Stir-Up Sunday, this super quick recipe is the perfect solution. Lighter than the traditional pudding, but still full of fruitiness and perfect served with brandy cream or custard.
Serves 8
Butter, as needed
8 tbsp luxury mincemeat
100g butter, softened
100g light brown sugar
175g self-raising flour
pinch of salt
3 large eggs
Preparation Time: 15 minutes. Cooking Time: 1 hour 51 minutes.
1. Grease a 1.1 litre Pyrex pudding bowl with butter.
2. Place 4 tablespoons mincemeat in the base of the pudding basin and smooth around the base and partly up the sides.
3. Place the butter, sugar, flour, salt and eggs in a large bowl and beat together with an electric mixer for approximately 30 seconds.
4. Scrape down the bowl, add the remaining mincemeat and continue beating for a further 30 seconds.
5. Transfer the mixture to the pudding basin, cover with greaseproof paper secured with string - make sure to seal tightly! Cover the basin with a double layer of foil.
6. Place the basin into a large heavy-based saucepan. Pour in boiling water until it is half way up the side of the basin. Bring to the boil on the boiling plate, hotplate on boiling setting or induction hob on high. Cover with the lid and allow to simmer for 15 minutes.
7. Continue to cook. CAST IRON OVEN: place on the floor grid placed on the floor of the simmering oven. Alternatively, keep cooking on the HOTPLATE/HOB: transfer to simmering plate or reduce to simmering setting. Cook for 1 ½ hours.
8. Carefully remove the pudding from the saucepan, turn the basin upside down on a serving plate and remove the basin.
9. Serve immediately with brandy cream or luxury custard.
