My Simplified Mincemeat Christmas Pudding recipe is the easiest & best way to get this impossibly moist holiday cake onto your table this Christmas season!
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.