Using shop-bought mincemeat from the store-cupboard you can knock together a last minute Christmas pudding that can be made on the big day itself with no waiting and no maturing. So if you’ve forgotten to prepare or buy your Christmas pud this could just be the recipe for you. It’s also great for making beforehand, allowing to cool then chopping and blending with vanilla ice cream to prepare Christmas pudding ice cream.
Prep time: 10 minutes/Cook time: 25 minutes/Serves: 6-8
Ingredients:
300g good-quality mincemeat
140g fine shred orange marmalade
200g molasses cane sugar
4 tbsp treacle
3 eggs, beaten
4 tbsp whisky
100g butter, frozen and coarsely grated
200g self-raising flour
Method:
Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. In a large bowl, stir the ingredients together, adding them one at a time in the order they are listed, until everything is completely mixed.
Tip the pudding mix into the basin and cover with a circle of greaseproof paper. Place the pudding on a plate and microwave on Medium for 20-25 mins until cooked and an inserted skewer comes out clean. Leave to stand for 5 mins, then turn out and serve with brandy butter and cream.
