With this speedy Christmas pudding recipe, it's never too late to make a festive dessert. Perfect for Christmas day!
Ingredients
- 100g unsalted butter, frozen, plus a little extra, softened, for greasing
- 300g good-quality mincemeat
- 150g fine-cut marmalade
- 50g molasses
- 100g soft light brown sugar
- 3 tbsp black treacle
- Grated zest of 1 orange and 1 lemon
- 3 medium free-range eggs, beaten
- 4 tbsp brandy
- 225g self-raising flour
- For the brandy cream and decoration
- 300ml double cream
- 1 tbsp brandy
- Grated zest and juice of ½ orange
- 2 tbsp icing sugar, plus extra for dusting
Method
- 1. Butter 8 x 150ml lidded plastic pudding basins and base-line with discs of baking paper.
- 2. Put all the ingredients except the butter and flour into a bowl and mix well. Coarsely grate the frozen butter and stir in, followed by the flour.
- 3. Ladle the mixture into the basins, cover with discs of buttered baking paper and seal with the plastic lids.
- 4. Place the basins in a very large saucepan and pour boiling water around so it comes halfway up the sides of the basins. Cover, bring to a gentle simmer and steam for 1 hour, until a skewer inserted into the centre of a pudding comes out clean.
- 5. Meanwhile, lightly whisk all the brandy cream ingredients (except the orange zest) together.
- 6. Remove the puddings from the pan, turn out onto plates, dust with icing sugar, decorate with the zest and serve with the brandy cream.
Nutritional info
Per serving: 680kcals, 35.5g fat (20.3g saturated), 6.3g protein, 84.9g carbs, 60.3g sugar, 0.5g salt
Chef's tip
Remember to put the butter in the freezer before you start. Plastic pudding basins are widely available (try lakeland.co.uk). To microwave: Cook four puddings (with the lids loosely on) at 360W (medium heat) for 9 minutes; one pudding takes 3 minutes. Don’t worry if the mixture bubbles over a bit.