Last-minute Christmas pudding
This recipe, which uses shop-bought mincemeat, is amazingly quick - just make ahead then microwave on the day
- Prep: 10 mins
Cook: 25 mins
- Serves 8
- Easy
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
Flaming your pudding
To flame the
pudding, pour about
4 tbsp of brandy
all over it. Then pour
another tbsp into
a large spoon.
Carefully set light
to this and pour
onto the pudding
so it starts to flame.
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.
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