My Simplified Mincemeat Christmas Pudding recipe is the easiest & best way to get this impossibly moist holiday cake onto your table this Christmas season!
- 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
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Butter a large 1.4-liter pudding basin or medium round glass or plastic bowl. Set aside.
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In a large bowl mix together the mincemeat, marmalade, brown sugar, and treacle.
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Slowly incorporate the beaten eggs one at a time followed by the whiskey.
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Using a box grater, grate in the frozen butter using the butter paper to protect your fingers. Stir to combine.
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Lastly, fold in the flour and baking powder until just combined.
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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.
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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.