
Slow-cooked Boozy Mincemeat Sponge Pudding
- Type : Dessert
This festive and fabulous sponge offers a lighter alternative to traditional Christmas pudding – and it’s all done in your slow cooker. It’s made with brandy-flavoured mincemeat with a lemon and orange sponge. Cheers!Made using a 1.2 Litre Pudding Basin and a Lakeland 3.5 Litre Slow Cooker
Ingredients
- a little butter to grease
- 2 tbsp golden syrup
- 5 tbsp mincemeat
- 2 tbsp brandy or rum
- 125g butter
- 125g caster sugar
- 2 large eggs
- zest of 1 orange
- zest of 1 lemon
- 125g self-raising flour
- pinch of salt
- 1 tbsp milk
- single cream, whipped double cream or brandy butter to serve
Method
-
Check the instructions on your slow cooker, preheating it if necessary. Grease a 1.2 litre pudding basin with a little butter.
-
Spoon the golden syrup into the base of the pudding basin. Mix the mincemeat and brandy or rum together, then spoon half of this on top of the syrup.
-
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the orange zest, lemon zest and remaining mincemeat and alcohol mixture.
-
Sift in the flour and salt, then gently fold them into the creamed mixture using a large metal spoon. Stir in the milk. Transfer to the pudding basin and level the surface. Cover tightly with a lid or a piece of buttered foil.
-
Lift the pudding bowl into the slow cooker and add enough just-boiled water to come roughly halfway up the sides. Cover and cook on High for 3-3½ hours.
-
Use oven gloves to carefully lift the pudding basin from the slow cooker. Remove the lid or foil, then run a knife around the edge of the dish and invert the pudding onto a serving plate. Spoon into bowls and serve with single cream, dollops of whipped cream or brandy butter.
-
Tip: Another day, why not make a golden syrup sponge? Simply omit the mincemeat and brandy or rum and double up the syrup to 4 tbsp. Custard makes the perfect partner!
Related articles
Mary Berry’s Delicious Plum Crumble
A good crumble contains the right balance of fat to flour and has the texture of fine breadcrumbs. If there is too much fat the topping will melt, if...
Mary Berry’s Carrot Cake
Mary's very kindly adapted her famous Carrot Cake recipe to be made in her new 23cm square tin. An afternoon tea classic, it's absolutely delicious,...
Earl Grey & Vanilla Cake
Infused with delicate Earl Grey flavours, this simple yet sophisticated cake is perfect for any occasion.
Dinosaur Caterpillar Cake
For a birthday party that’s positively prehistoric, our easy-to-use Silicone Caterpillar Mould lets you create a chocolaty caterpillarsaurus...