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Simplified Mincemeat Christmas Pudding

4.74 from 15 votes
My Simplified Mincemeat Christmas Pudding is the easiest & best way to get this impossibly moist holiday cake onto your table this Christmas season!
Simplified Mincemeat Pudding on a dish.

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Hi Bold Bakers!

Nothing says Christmas in Ireland like Christmas Pudding! It’s a steamed pudding rich with fruit, spices, booze, and a little love… but mostly booze. It is the perfect way to cap off your Christmas dinner with some softly whipped cream or Brandy butter on top.

Now, normally a traditional pudding would have a long list of ingredients but my version is made much simpler because one of the main ingredients is my traditional mincemeat recipe that we made already. Mixed with a handful of pantry staples and you have yourself a delicious homemade Christmas pudding — simplified.

[ Even faster yet? My Microwave Christmas Pudding! ]

This recipe is also a part of my Bold Baking Holidays Worldwide series — where I’m bringing you lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!

What Is Mincemeat Christmas Pudding?

It is what it sounds like… It is a Christmas Pudding, but instead of adding a lengthy list of spices, fruit, and sugars you are just adding in Mincemeat. Mincemeat, in turn, is actually made up of spices, fruit, and sugars and that is why it is a great ‘substitute’ in this recipe and a fantastically easy way to make this traditional dessert.

The inside of my Simplified Mincemeat Christmas Pudding recipe.

The Alcohol Best For A Christmas Pudding

Luckily this recipe is quite forgiving, and if you are like me and don’t have a lot of dark liquors around, you can use either Whiskey, Brandy, or Cognac. I have made this pudding with these different alcohols and it turns out great every time.

What You Need To Make A Cheat’s Mincemeat Christmas Pudding

Simplified Mincemeat Christmas Pudding being topped with sweet sauce.

How To Make A Cheat’s Mincemeat Christmas Pudding

Check out how easy and simplified this method is — you’ll be making Christmas Pudding with all the flavors you love in no time. Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Butter a large 1.4-liter pudding basin or medium round glass or plastic bowl. Set aside. 
  2. In a large bowl mix together the mincemeat (link), marmalade, brown sugar, and treacle.
  3. Whisk in the beaten eggs one at a time followed by the whiskey.
  4. Using a box grater, grate in the frozen butter so that it is in little pieces. Stir to combine.
  5. Lastly, fold in the flour and baking powder.
  6. Pour the batter into the prepared basin and cover with parchment paper and foil. Cook in a steamer for roughly 2- 2½ hours on medium/low heat. If you do not have a steamer you can turn a plate upside down and use it as a trivet. Note: Make sure to top up the pot with boiling water as it will evaporate off while cooking.
  7. Once your pudding is firm and has risen well, remove from the pot and allow it to cool. Either serve straight away brandy butter or ice-cream or cover it with a clean piece of parchment and foil and store at room temperature for a couple of months or until ready to enjoy.

Gemma’s Pro Chef Tips To Cheating A Christmas Pudding

  • Use my Traditional Mincemeat recipe or you can use store-bought mincemeat.
  • Dark brown sugar is best for a deeper, richer flavor.
  • Use brandy or cognac if you don’t have whiskey.
  • Make in October and allow it to develop flavor and mature over time.
  • Cover the pudding with parchment paper and foil by following my instructions on ‘How to Steam a Christmas Pudding’
  • If you do not have a steamer, you can turn a plate upside down and use it as a trivet.
  • Make sure to top up the pot with boiling water as it will evaporate off while cooking.

A finished bowl of Steamed Mincemeat Christmas Pudding.

Make More Holiday Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Simplified Mincemeat Christmas Pudding Recipe

4.74 from 15 votes
My Simplified Mincemeat Christmas Pudding recipe is the easiest & best way to get this impossibly moist holiday cake onto your table this Christmas season!
Author: Gemma Stafford
Servings: 8 people
Prep Time 20 mins
Cook Time 2 hrs
My Simplified Mincemeat Christmas Pudding recipe is the easiest & best way to get this impossibly moist holiday cake onto your table this Christmas season!
Author: Gemma Stafford
Servings: 8 people

Ingredients

  • 1 generous cup (7oz/300g) mincemeat
  • ¾ cup (5oz/142g) orange marmalade
  • 1 ¼ cups (7 ½ oz/213g) dark brown sugar (or demerara sugar)
  • ¼ cup (2 ½ oz/71g) molasses (or treacle)
  • 3 large eggs beaten
  • ¼ cup (2floz/57ml) whiskey
  • 1 stick (4oz/115g) butter frozen
  • 1 ½ cups (7 ½ oz/213g) all-purpose flour
  • 1 ½ teaspoons baking powder

Instructions

  • Butter a large 1.4-liter pudding basin or medium round glass or plastic bowl. Set aside.
  • In a large bowl mix together the mincemeat, marmalade, brown sugar, and treacle.
  • Slowly incorporate the beaten eggs one at a time followed by the whiskey.
  • Using a box grater, grate in the frozen butter using the butter paper to protect your fingers. Stir to combine.
  • Lastly, fold in the flour and baking powder until just combined.
  • Pour the batter into the prepared basin and cover with parchment paper and foil by following my instructions on 'How to Steam a Christmas Pudding'. Cook in a steamer for roughly 2- 2½ hours on medium/low heat. If you do not have a steamer you can turn a plate upside down and use it as a trivet.
    Note: Make sure to top up the pot with boiling water as it will evaporate off while cooking.
  • Once your pudding is firm and has risen well, remove from the pot and allow it to cool. Either serve straight away brandy butter or ice-cream or cover it with a clean piece of parchment and foil and store at room temperature for a couple of months or until ready to enjoy.

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sing2theking
sing2theking(@sing2theking)
1 year ago

Hey Gemma! This recipe looks great! What can you use instead of whiskey in this recipe if you don’t do alcoholic beverages?

Jan
Jan(@jkonzer)
1 year ago

Hi Gemma, do you think you could steam your pudding in the instant pot?

MitchellD
MitchellD(@mitchelld)
1 month ago

Hi Gemma! I want to give this a try but I’m old (67) and lazy. Can I use Cross & Blackwell pre-made Mincemeat Pie Filling and Topping? If I can, what needs to be adjusted in the recipe? Thanks

Carolyn
Carolyn
2 months ago

Hi Gemma,
,would it be ok to add extra spices(cinnamon, cloves, nutmeg) to the batter, before adding the mincemeat? I would like a darker, spicier pudding.

Fiona
Fiona
10 months ago

Hi Gemma, I have just opened a Christmas pudding that I have left over from Christmas, we are going to have some later this evening, it’s quite a big one and as there is only 2 of us in the house that will eat it I’m just wondering what’s the best way to store the rest of it, we will probably keep it until Easter and have it as a dessert, I’m just wondering is it possible to portion it up and freeze it at all or would that just ruin it?, any advice at all would be appreciated, thanks… Read more »

anu
anu
1 year ago

Hi Gemma,
Just love your recipes. Please give us a brandy sauce recipe to be had with the pudding. A sweet buttery brandy sauce.
Lot’s of 😍

Smita
Smita
1 year ago

Hi Gemma, I tried this recipe out twice this week. The first time, my pudding collapsed a little bit in the centre. I suspect that was because I opened it after an hour to check and then put it back inside the steamer again. I’m guessing that may have messed it up a bit. The second time, I let it steam for a good 2 hours before opening. This time it had risen well but the pudding stuck a wee little bit to the pan— it didn’t come out completely clean. But both the times I made this pudding, the… Read more »

Joy
Joy
1 year ago

Hi Gemma, thank you for your earlier reply regarding the bain marie. I tried making the pudding this afternoon and sadly it did not turn out. Although it tasted very nice, it was very wet (gooey), especially around the edges but didn’t taste raw. I am confident that no water got into the pudding, and my cake tester came out clean after 2.5 hours. Also, it had pulled away from the edge of the dish and sprang back when I pushed on the centre. I liked the flavour and want to try again, do you have any suggestions?

Joy
Joy
1 year ago

Hi Gemma, if I bake this in the oven using a bain marie, do I need to seal the pudding with parchment and foil as though steaming or should I leave it uncovered?

BERNADETTE TAN
BERNADETTE TAN
1 year ago

Hi BBB team, are we able to steam this recipe in a pudding cloth( tea towel)? All my bowls either seem too big or small for my steamer. Thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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