Cheats Christmas Pudding

This is a really lovely light alternative to a traditional Christmas pudding. Also perfect if you haven’t had time to make a traditional pud. With all the flavours of Christmas I’m sure your guests won’t complain.

150g luxury or homemade mincemeat

3 tbsp Cointreau or fresh orange juice

For the sponge

150g unsalted butter, softened

150g caster sugar

3 large eggs

150g self-raising flour

1 tsp cinnamon

3 tbsp whole milk

100g roughly chopped pecans and hazelnuts

1 apple, peeled cored and grated
*1 tbsp of mixed peel paste 

Serves 8

You will also need a 1.2 litre (2 pint) pudding basin, buttered

Mix the mincemeat with Cointreau or orange juice until it slackens to a dropping consistency (you might not need all the liquid). Spoon the mix into the bottom of the buttered basin.

To make the sponge, tip the butter, sugar, eggs, flour and milk into a food processor and whizz until just combined and smooth, fold in the nuts, peel paste and grated apple.

Spoon the sponge mixture into the basin, making sure the mincemeat is completely covered. Lay a sheet of baking parchment over the bowl, top with a sheet of foil and pleat the two together in the middle to allow space for the sponge to rise. Fold the paper and foil over the sides and tie securely with kitchen string. 

Put the bowl into a steamer, or a large saucepan with a saucer inverted on the bottom, pour boiling water to come halfway up the sides of the bowl and steam for 2 hours. 

Run a palette knife around the edge of the sponge to loosen the sides and turn the pudding out of the bowl on to a warmed serving dish. Spoon over some custard, cream or brandy butter to serve. 

*You could half the ingredients and steam in a pint pudding basin, reduce the steaming to 90 mins. 

**For mixed peel paste blend a pot of mixed peel with 2 Tbsp of boiling water until you have a paste, transfer into a sterile jar and store in the fridge. 

For Lots more Holiday recipes Click Here