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
3 large eggs
pinch of salt
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 mix to the pudding basin, cover with greaseproof paper secured with string - make sure to seal tightly! Cover the basin with foil.
6. Place 1.5 liters of water into a heavy-based saucepan, large to hold the pudding basin. Bring to the boil on the boiling plate, hotplate on boiling setting or induction hob. Place the pudding in the pan, cover with the lid and allow to simmer for 15 minutes.
7. Continue to cook. Move to the CAST OVEN: 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.
