- 1½ x 411g jars luxury mincemeat
- Grated zest of 1 large orange
- 2 tbsp brandy
- 50g self-raising flour
- 1 tsp mixed spice
- 50g fresh white breadcrumbs
- 1 egg, beaten
- Icing sugar, a few fresh berries and a large fresh rosemary sprig (optional), to decorate
Empty the mincemeat into a large bowl and whisk in the grated orange zest and brandy using a wooden spoon.
Sift together the self-raising flour and cinnamon and
whisk with the breadcrumbs into the mincemeat mixture.
Stir in the egg
Spoon into a greased pudding basin of 900 ml, cover with greaseproof parchment,
then a circle of foil and tie with a cord around the side of the basin to protect.
Loop the string over and tie to create handles on the other side.
In a big, deep pan, place the pudding basin on an upturned saucer and pour in boiling water until halfway up the side of the pudding basin comes in.
Cover and steam, for 3 hours
periodically topping up the water level.
Alternatively, cover loosely for 8-10 minutes with
grease proof paper and microwave on high
To serve: Turn onto a serving plate, sprinkle with icing sugar and if used, decorate with fresh berries and rosemary sprigs.