Last-minute Christmas pudding
This recipe, which uses shop-bought mincemeat, is amazingly quick - just make ahead then microwave on the day
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. In a large bowl, stir the ingredients together, adding them one at a time in the order they are listed, until everything is completely mixed.
- Tip the pudding mix into the basin and cover with a circle of greaseproof paper. Place the pudding on a plate and microwave on Medium for 20-25 mins until cooked and an inserted skewer comes out clean. Leave to stand for 5 mins, then turn out and serve with brandy butter and cream.
Flaming your pudding
To flame the pudding, pour about 4 tbsp of brandy all over it. Then pour another tbsp into a large spoon. Carefully set light to this and pour onto the pudding so it starts to flame.
Per serving (for 6)
634 kcalories, protein 7g, carbohydrate 108g, fat 20 g, saturated fat 11g, fibre 2g, sugar 73g, salt 1 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/2715/
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Ingredients
- 300g good-quality mincemeat
- 140g fine shred orange marmalade
- 200g molasses cane sugar
- 4 tbsp treacle
- 3 eggs , beaten
- 4 tbsp whisky
- 100g butter , frozen and coarsely grated
- 200g self-raising flour
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A traditional creamy and cold treat - eat on its own, or dollop on apple pie
9
ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Ingredients
- 300g good-quality mincemeat
- 140g fine shred orange marmalade
- 200g molasses cane sugar
- 4 tbsp treacle
- 3 eggs , beaten
- 4 tbsp whisky
- 100g butter , frozen and coarsely grated
- 200g self-raising flour
Per serving (for 6)
634 kcalories, protein 7g, carbohydrate 108g, fat 20 g, saturated fat 11g, fibre 2g, sugar 73g, salt 1 g
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08 December 2008
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