Mincemeat sponge pudding


First published in 2016
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Homemade mincemeat is so much tastier than shop bought, the combination of good quality dried fruit mixed with spices and alcohol tastes so festive and warming.

Sometimes recipes that include mincemeat can be heavy and quite dense, if you want a lighter alternative to the traditional offerings, this mincemeat doesn’t contain suet and is very quick to make with minimal preparation and cooking needed.

This recipe makes more than you need for the sponge pudding, but there are plenty of other things you can use the mincemeat for, I particularly like a spoonful on top of some warm porridge.

This mincemeat sponge pudding is a great quick fix pudding, it’s baked instead of steamed, so it has a much shorter cooking time than traditional sponge puddings. Also most of the ingredients you would normally have in the cupboard, so if you have last minute guests this is a pudding you could quickly prepare with very little advance warning!

The ground almonds in the recipe help to keep the sponge moist and soak in some of the syrup and juices that bubble away from the mincemeat when cooking.

Serve the warm pudding upturned onto a plate with clotted cream, custard or double cream and enjoy.





Sponge pudding

  • 75g of golden syrup
  • 130g of plain flour, sifted
  • 1 1/2 tsp baking powder
  • 100g of ground almonds
  • 130g of unsalted butter, softened
  • 130g of caster sugar
  • 3 eggs
  • 5 tbsp of milk
Begin by making the mincemeat. Placee all of the ingredients apart from the rum in a large saucepan. Heat the mixture, allowing the butter to melt, and simmer very gently, stirring regularly. After 10 minutes remove the mincemeat from the heat
Allow to cool completely then stir in the spiced rum. You can omit the rum if you don’t want to use it, just add a little water if the mincemeat is too dry
The mincemeat will make more than you need for this recipe. Reserve 200g of the mincemeat and place the rest in sterilised jars. The mincemeat will keep for a few months, maturing the longer it is left
To make the sponge pudding, preheat the oven to 180°C/gas mark 4. Grease the bottom and sides of a 1l pudding basin
Place the golden syrup in the bottom of the basin. Add the reserved 200g of mincemeat to the basin, completely covering the syrup. You may need more than 200g if it is looking a bit sparse
To make the sponge pudding mixture, combine the flour, baking powder and ground almonds in a mixing bowl
Beat the butter and sugar together until pale and fluffy then add the eggs one at a time, beating them in as you go. Next add the milk and stir it in. Finally, sift in the flour and almond mixture until evenly combined
Take the sponge mixture and spread it over the mincemeat. Bake for 35–40 minutes until golden and risen, and a skewer poked into the sponge comes out clean
Turn the sponge out onto a plate and carefully remove the basin. Serve the warm pudding with cream or custard. This pudding is best eaten on the day it’s made, but leftovers can be warmed in the oven or microwave and enjoyed the next day
First published in 2016
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