The classic end to a traditional Christmas dinner – this recipe is amazingly quick to make. The end result tastes just as wonderful and it looks superb. Nobody will know that you made this as a last minute pudding.
The usual way of making this pudding is to steam it for 4-8 hours. This recipe just requires 20 minutes in the microwave. Serve with brandy butter or cream. I used some whisky to flambé the pudding at the end. It adds to the flavour of the pudding.
PREP: 15 minutes COOK TIME: 25 minutes SERVES: 6-8
300g good-quality mincemeat
140g fine-shred orange marmalade
225g molasses cane sugar
4 tbsp black treacle
3 eggs, beaten
4 tbsp whisky
100g butter, frozen and coarsely grated
225t g self-raising flour
4 tbsp whisky to flambé (optional)
Brandy butter or cream to serve
Butter and line the base of a 1.5 litre or 21/4 pint 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 mixture into the prepared basin and cover with a circle of parchment. Place the pudding basin on a plate and microwave on Medium for 20-25 minutes until cooked and an inserted skewer comes out clean. Leave to stand for 5 minutes, then turn out onto an attractive cake stand. Place the whisky in a small bowl and use a match to set it alight. Pour the burning whisky on to the pudding. Serve with brandy butter or cream.