Steamed mincemeat puddings

For a Christmas dessert with a difference try Simon Rimmer's delicious little puddings, served with a tangy citrus-flavoured whisky sauce
By Simon Rimmer
Steamed mincemeat puddings
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 50 g butter
  • 175 g sugar
  • 2 eggs, beaten
  • 175 g self-raising flour
  • 1 dashes of vanilla essence
  • 175 g mincemeat
  • 2 mandarins, zest and juice

For the sauce

  • 200 g marmalade, good quality
  • 50 ml whiskey
  • 1 large orange, juice and segments
  • 250 ml lightly whipped cream, for serving


1. Preheat th eoven to 200ÂșC/gas 6. Cream the butter and the sugar together in a mixing bowl, then mix in the beaten eggs. 2. Add the flour and vanilla, folding well together. Mix in the mincemeat and mandarin zest and juice. 3. Divide among 6 greased, lined dariole moulds. Place the moulds in a large, deep roasting tray and pour hot water in around the moulds until it reaches a third of the way up their sides. 4. Cover with tin foil and bake in the oven for 25 -30 minutes. 5. To make the sauce, heat the marmalade and whisky in a pan until the marmalade has melted. 6. Add the juice of the orange and then stir through the segments. 7. Serve the puddings warm from the oven with the marmalade sauce and lightly whipped cream.

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