Christmas Pudding

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Mincemeat in a jar (410g)		1-1.5 jars
Dried fruits (glace cherries, dates, apricots, figs, etc)		300g
Soft brown sugar		50g
Eggs		1-2
Orange zest & juice		1
Brandy		2 tbsp
Mixed spice		2 tsp
Self raising flour		60g
Breadcrumbs (from white bread)		50g
Butter (room temperature)		25g

Method

Prep

Cook

Mix the mincemeat, dried fruits, orange zest, juice and brandy and leave for 2 hours or overnight.

Add the sugar to the softened butter and whisk.

Add a bit of beaten egg at a time to Step 2 and mix well. Add Step 1 and mix well.

Sift the flour into Step 3 and add the breadcrumbs and mixed spice and stir well.

Rub some butter into a 1 litre pudding tin. There should be a 2cm gap above the mix in the tin, as it will rise when baking.

Lay 2 sheets of baking parchment on top of each other and then a sheet of foil. Make a pleat and cover the pudding tin.

Secure the foil and parchment on the tin with some string. Make a handle with the string.

Place a trivet in a steamer and put the pudding tin on it. Steam for 3 hours.

You can eat it immediately or allow to mature. Serve with cream.

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