Simplified Mincemeat Christmas Pudding
This Simplified Mincemeat Christmas Pudding brings festive warmth to your table with minimal effort. 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.
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.
Tried this recipe?Let us know how it was!