Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
