Last-minute Christmas pudding
- January 2006
- Serves 6
- Takes 15 minutes to make and 3 hours to steam
Making your own Christmas pudding doesn’t have to be stressful or time consuming. This quick recipe takes 15 minutes, plus steaming.
- 5.8g (0.3g saturated)
- 76.5g (64.1g sugar)
- 1½ x 411g jars luxury mincemeat
- Grated zest of 1 large orange
- 2 tbsp brandy
- 50g self-raising flour
- 1 tsp mixed spice
- 50g fresh white breadcrumbs
- 1 egg, beaten
- Icing sugar, a few fresh berries and a large fresh rosemary sprig (optional), to decorate
- To prepare: Empty the mincemeat into a large bowl and, using a wooden spoon, stir in the grated orange zest and brandy. Sift the self-raising flour and spice together and stir into the mincemeat mixture with the breadcrumbs. Stir in the beaten egg. Spoon into a greased 900ml pudding basin, cover with a circle of pleated greaseproof paper, then a circle of foil and tie around the rim of the basin with string to secure. Loop the string over and tie at the other side to make handles.
- To cook: Put the pudding basin on an upturned saucer in a large, deep pan, and pour in boiling water until it comes halfway up the side of the pudding basin. Cover and steam for 3 hours, topping up the water level occasionally. Alternatively, cover loosely with greaseproof paper and microwave on high for 8-10 minutes.
- To serve: Turn out onto a serving plate, dust with icing sugar then decorate with fresh berries and a sprig of rosemary, if using.
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