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Sherry Flavoured Mincemeat Pudding
Ingredients
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For the Pudding:
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2 tablespoons clear honey
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225 gram (8 ounce) jar mincemeat
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100 gram (4 ounce) caster sugar
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100 gram (4 ounce) soft margarine
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175 gram (6 ounce) self-raising flour
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1 teaspoon Cinnamon Ground
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1 teaspoon Ground Nutmeg
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2 medium eggs
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2 tablespoons sweet sherry
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For the sauce:
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50 gram (2 ounce) butter
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25 gram (1 ounce) cornflour
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25 gram (1 ounce) caster sugar
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450 millilitre milk
Key Products
Instructions
- 1 Spread the honey over the inside of a 1.4 litre ( 2½ pint) basin. Press a thin coating of mincemeat over the honey to line the base. Place all remaining pudding ingredients in a large bowl. Mix well until thoroughly combined. Spoon mixture into the prepared basin. Cover with greaseproof paper and a pudding cloth tied securely with string.
- 2 Steam over a low heat for 2 hours in a covered saucepan half filled with boiling water. Top up water occasionally as necessary.
- 3 To make the sauce, melt butter in saucepan. Stir in cornflour followed by the sugar and milk. Bring to the boil, stirring. Add sherry to taste and cook for 1-2 minutes.
- 4 Turn the cooked pudding onto a warm plate, decorate the holly and serve with the sauce.
- 5 This pudding may be made in advance, stored in a refrigerator for up to 3 days and reheated by resteaming, or frozen for up to 6 months.
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