Sticky Fruit Mince and Walnut Steamed Pudding
You can whip up this sticky and rich steamed pudding in no time by using purchased fruit mincemeat. Packed with fruit, citrus and spices and two toppings, it’s a Christmas day scene stealer.
300 grams purchased fruit mincemeat
1 apple, grated with skin on, core discarded
½ cup orange marmalade or apricot jam
1 cup brown sugar
finely grated zest and juice 1 orange and 1 lemon
½ cup golden syrup
1 teaspoon each ground cinnamon, ginger and mixed spice
¾ cup chopped walnuts, roasted
2 large eggs, lightly beaten
½ cup cream
1¼ cups plain flour
1 cup fresh breadcrumbs
1½ teaspoons baking powder
½ teaspoon baking soda
TO SERVE
Orange, Maple and Cinnamon Custard, see recipe page 108
Christmas Spiced Caramel Sauce, see recipe page 108
EQUIPMENT: Butter a 5-6 cup capacity pudding basin or heat proof glass bowl and place a small circle of baking paper in the base.
Put the fruit mincemeat, apple, marmalade or jam, sugar, zests and juice, golden syrup, spices and the walnuts in a large bowl and mix well.
Beat in the eggs and cream until well combined. Combine the flour, breadcrumbs, baking powder and baking soda then stir into the fruit mix.
Tip into the basin and give it a couple of taps on the bench to settle the mixture. Cover with a circle of baking paper then the lid or cover tightly with foil. Place a small, folded cloth in the bottom of a large, deep saucepan and put the basin on top. Carefully pour in enough boiling water to come halfway up the sides of the basin. Cover with the lid and bring to the boil. Reduce the heat to low and cook at a gentle simmer for 5 hours, adding extra boiling water to replenish when needed.
TO SERVE: Turn the hot pudding out onto a serving plate. Serve with the custard and caramel sauce if making. SERVES 10-12
Our Splendid Stonefruit Galette
Use one or a combination of fruit in this glorious summer dessert
