This mincemeat pudding captures all your favourite festive flavours. It’s quick, easy and makes a brilliant alternative to a traditional Christmas pudding. Plus, if you’ve run out of pastry for mince pies it is an excellent way to use up any excess mincemeat. These mincemeat puddings are also suitable for freezing, so make a big batch and keep some tucked away on standby for a cold, wintery pick-me-up.
- For the puddings:
- 125g unsalted butter
- 175g light muscovado sugar
- 100ml milk
- 175g mincemeat
- 175g plain flour, sieved
- 1/2tsp bicarbonate of soda
- 1tsp ground mixed spice
- 2 eggs
- 30g pecans, chopped
- For the sticky toffee sauce:
- 75g unsalted butter
- 60g light muscovado sugar
- 150ml double cream
- 2tbsp rum
- To serve:
- edible gold glitter, to decorate
- 1ltr tub rum and raisin ice cream
- You will need
- 6 x 150ml pudding moulds, greased
- Indoor sparklers, optional
Heat oven to 180C. Put the butter, sugar, milk and mincemeat in a pan. Warm through, stirring until melted. Cool for 5 mins.
Stir in the flour, bicarbonate of soda, mixed spice, eggs and pecans. Beat together until smooth.
Divide mixture between the moulds. Put on to a baking tray and bake for 20 mins, until a skewer inserted in the centre comes out clean.
Meanwhile, make the sticky toffee sauce. Put the butter into a pan with the sugar and warm gently to melt. Add the cream and rum and bubble for 5 mins to thicken.
Upturn the puddings to serve. Drizzle with the toffee sauce, sprinkle with edible glitter and top with ice cream. Finish with an indoor mini sparkler for extra pizzazz, if you like.