This is a great way to use up any leftover mincemeat you might have from Christmas, a traditional British winter’s pudding made with butter rather than suet. I adapted this slightly from a recipe of Delia Smith’s. I’ve made this on Christmas day for a lighter Christmas pudding it’s delicious and easy to make. If you don’t have any mincemeat make it with marmalade or any jam of your choice.
So what will you need?
- 110g unsalted butter (softened)
- 80g brown sugar
- 2 free range eggs (beaten)
- 1 apple
- 150g plain (all purpose) flour
- 1 1/2 tsp baking powder
- pinch of salt
- 3 tbsp. mincemeat
- 2 tbsp. brandy (optional)
So what do you do?
Start by greasing your pudding basins you can either use one large basin (about a liter size) or two 400-500ml basins. I used smaller ones as it saves time steaming and I wanted to give one pudding to a neighbour. Then mix the mincemeat and the brandy together and put it in the bottom of your basin(s). Put a steamer and the stove to heat up with plenty of water in it.
Make the pudding by creaming the butter and sugar together in a bowl and beat it until light and fluffy, then mix in the eggs. Next peel the apple and grate the flesh into the mixture and mix in, then sift in the flour, baking powder and add a pinch of salt and mix everything together. Spoon this into the pudding basin(s) and level it out. Then take a piece of foil larger than the top of your basin and in the centre make a fold overlapping a couple of cms of foil, this will allow the foil to expand when the pudding rises. Then cover the basin with the foil wrapping it down round the sides and then secure it by tying a piece of string around it and then put the pudding in the steamer. Smaller pudding will take 1 1/4 hours to steam and a larger one will take 2 1/2 hours. Once they are done take off the foil, run a knife round between the pudding and the bowl and turn out onto a plate. Best served hot with custard.