This Simplified Mincemeat Christmas Pudding brings festive warmth to your table with minimal effort. Rich, spiced mincemeat melds with moist, tender cake for a dessert that’s both comforting and indulgent. In just 20 minutes of prep, you’ll create a treat that feels like a labor of love, perfect for holiday gatherings or cozy nights in.
After a 2-hour bake, the pudding emerges with a golden crust and a fragrant aroma of cinnamon, nutmeg, and citrus. Each bite offers a delightful contrast of soft crumb and chewy fruit, making it a nostalgic yet effortless centerpiece. Serve it warm with a dollop of cream for a dessert that’s sure to impress.
Ingredients for Simplified Mincemeat Christmas Pudding
- 1 generous cup (7oz/300g) mincemeat
- ¾ cup (5oz/142g) orange marmalade
- 1 ¼ cups (7 ½ oz/213g) dark brown sugar (or demerara sugar)
- ¼ cup (2 ½ oz/71g) molasses (or treacle)
- 3 large eggs, beaten
- ¼ cup (2floz/57ml) whiskey
- 1 stick (4oz/115g) butter, frozen
- 1 ½ cups (7 ½ oz/213g) all-purpose flour
- 1 ½ teaspoons baking powder
Step-by-Step Instructions
- Prepare the basin: Butter a large 1.4-liter pudding basin or medium round glass/plastic bowl. Set aside.
- Mix wet ingredients: In a large bowl, combine the mincemeat, marmalade, brown sugar, and molasses. Mix well.
- Incorporate eggs and whiskey: Slowly add the beaten eggs one at a time, followed by the whiskey. Stir until smooth.
- Add butter: Using a box grater, grate the frozen butter into the mixture (use the butter paper to protect your fingers). Stir to combine.
- Fold in dry ingredients: Gently fold in the flour and baking powder until just combined. Avoid overmixing.
- Fill the basin: Pour the batter into the prepared basin, smoothing the top.
- Cover and steam: Cover the basin with parchment paper and foil, following instructions for steaming a Christmas pudding. Steam for 2-2½ hours on medium/low heat. If you don’t have a steamer, use an upside-down plate as a trivet. Tip: Keep the pot topped up with boiling water as it evaporates.
- Check for doneness: The pudding is ready when it’s firm and has risen well. Remove from the pot and let it cool.
- Serve or store: Serve immediately with brandy butter or ice cream, or cover with clean parchment and foil and store at room temperature for up to a couple of months.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Simplified Mincemeat Christmas Pudding with a dollop of brandy butter or a scoop of vanilla ice cream for a classic touch. For a twist, try custard drizzled over the warm pudding or a whiskey cream sauce made by whisking together heavy cream, a splash of whiskey, and a touch of sugar. These toppings add richness and balance to the pudding’s deep, spiced flavors.
Make-Ahead Magic: Storage and Reheating Tips
This pudding is a fantastic make-ahead dessert! Once cooled, wrap it tightly in parchment paper and foil, then store it at room temperature for up to 2 months. To reheat, steam it for 1 hour or microwave individual slices for 30-60 seconds until warm. The flavors deepen over time, making it even more delicious when served later.
Time-Saving Tricks for Busy Bakers
Short on time? Prep the batter the night before and store it in the fridge, then steam it the next day. Alternatively, use a pressure cooker to reduce steaming time to 45 minutes. If grating frozen butter feels tedious, chop it into small cubes and pulse it in a food processor with the flour for a quick, even mix.
Equipment Essentials: Steaming Made Simple
No steamer? No problem! Use an upside-down plate as a trivet in a large pot, ensuring the pudding basin sits above the water. Cover the pot with a tight-fitting lid to trap steam. Remember to top up with boiling water every 30 minutes to prevent it from drying out. A heatproof glass bowl works well if you don’t have a traditional pudding basin.
Recipe Variations to Suit Your Taste
Customize this pudding to your liking! Swap whiskey for rum or brandy for a different boozy note. Add chopped nuts or dried fruit for extra texture. For a gluten-free version, use almond flour or a gluten-free flour blend. These tweaks let you make the recipe uniquely yours while keeping it festive and delicious.
Simplified Mincemeat Christmas Pudding
Ingredients
- 1 generous cup mincemeat 7oz/300g
- ¾ cup orange marmalade 5oz/142g
- 1 ¼ cups dark brown sugar 7 ½ oz/213g (or demerara sugar)
- ¼ cup molasses 2 ½ oz/71g (or treacle)
- 3 large eggs beaten
- ¼ cup whiskey 2floz/57ml
- 1 stick butter 4oz/115g frozen
- 1 ½ cups all-purpose flour 7 ½ oz/213g
- 1 ½ teaspoons baking powder
Instructions
- Butter a large 1.4-liter pudding basin or medium round glass or plastic bowl. Set aside.
- In a large bowl mix together the mincemeat, marmalade, brown sugar, and treacle.
- Slowly incorporate the beaten eggs one at a time followed by the whiskey.
- Using a box grater, grate in the frozen butter using the butter paper to protect your fingers. Stir to combine.
- Lastly, fold in the flour and baking powder until just combined.
- Pour the batter into the prepared basin and cover with parchment paper and foil by following my instructions on ‘How to Steam a Christmas Pudding’.
- Cook in a steamer for roughly 2- 2½ hours on medium/low heat. If you do not have a steamer you can turn a plate upside down and use it as a trivet.
- Note: Make sure to top up the pot with boiling water as it will evaporate off while cooking.
- Once your pudding is firm and has risen well, remove from the pot and allow it to cool.
- Either serve straight away brandy butter or ice-cream or cover it with a clean piece of parchment and foil and store at room temperature for a couple of months or until ready to enjoy.
