Mincemeat Pudding

Mincemeat Pudding

Mincemeat Pudding is a classic British dessert, often enjoyed during the holiday season. It combines the rich flavors of dried fruits, spices, and suet or butter, sometimes with a splash of alcohol like brandy or rum. Here’s a basic recipe:

Ingredients:

• 8 oz (225 g) mincemeat (store-bought or homemade)
• 4 oz (110 g) fresh breadcrumbs
• 4 oz (110 g) all-purpose flour
• 4 oz (110 g) suet (or cold, grated butter)
• 4 oz (110 g) dark brown sugar
• 2 oz (55 g) currants
• 2 oz (55 g) raisins
• 1 oz (25 g) mixed peel (candied citrus peel)
• 1 tsp mixed spice (a blend of cinnamon, nutmeg, and allspice)
• 1 egg, beaten
• 4 tbsp brandy or rum (optional)
• 4 tbsp milk
• Zest of 1 lemon
• Zest of 1 orange

Instructions:

1. Prepare the mixture: In a large bowl, combine the mincemeat, breadcrumbs, flour, suet, sugar, currants, raisins, mixed peel, and mixed spice. Stir in the lemon and orange zest.
2. Add liquids: Mix the beaten egg, brandy (if using), and milk. Gradually add this to the dry ingredients until you have a thick, moist consistency.
3. Steaming: Grease a pudding basin or a heatproof bowl. Spoon the mixture into the basin, leveling the top. Cover with a double layer of greased parchment paper, then tie securely with string.
4. Cook the pudding: Place the basin in a large saucepan with enough water to come halfway up the sides. Cover and steam for 2–3 hours. Keep an eye on the water level and top up as necessary.
5. Serve: Let the pudding cool slightly before turning it out. Serve warm with custard, brandy butter, or cream.

Enjoy your traditional mincemeat pudding!