![Simplified Mincemeat Pudding on a dish.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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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 Traditional Irish 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.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Simplified Mincemeat Christmas Pudding is a quick and easy way to get the moist pudding you've always dreamed of.")
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
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):
- 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 (link), marmalade, brown sugar, and treacle.
- Whisk in the beaten eggs one at a time followed by the whiskey.
- Using a box grater, grate in the frozen butter so that it is in little pieces. Stir to combine.
- Lastly, fold in the flour and baking powder.
- 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.
- 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.
Make More Pudding Recipes!
And don’t forget to buy my new Bigger Bolder Baking Every Day Cookbook!
Full (and printable) recipe below!
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.