(per serving – 1/8 recipe)
1407kJ / 335kcal
7.4g fat of which 1.4g saturates
- Oil for greasing
- 150g self-raising flour
- 1 x 5ml spoon mixed spice
- 1 x 5ml spoon baking powder
- 50g unsaturated fat spread
- 2 eggs
- 1 x 410g jar ready-made mincemeat
- 4 x 15ml spoons black treacle
- 100ml cold tea
- 1 small cooking apple
- 100g currants
- 95g raisins
- 1 lemon (zest only)
- 1 orange (zest only)
- Preheat the oven to 180°C/160°C fan or gas mark 4.
- Grease the pudding basins with the oil. Cut circles of greaseproof paper to fit the top and smaller circles to fit in the base of each basin, then grease each circle. Put a small circle in the base of each basin.
- Sieve the flour into a large bowl, add the mixed spice and baking powder and mix well.
- In a small bowl beat the eggs with a fork, add the eggs and the 50g softened spread to the flour. Mix well using a wooden spoon (or electric whisk) until combined.
- Add the mincemeat, black treacle and cold tea and mix well.
- Peel, core and finely chop the apple.
- Add 75g of the apple to the bowl, together with the currants and raisins and mix well.
- Using a grater, zest the orange and lemon, then add to the bowl and mix the pudding to combine all the ingredients.
- Divide the mixture equally between the greased basins.
- Cover each basin with one of the small circles of greaseproof paper.
- Cover each basin with a square piece of foil. Make a pleat in the middle of the foil and fold under the edges of the basin using a pleating motion to seal.
- Place the basins in a shallow roasting tin and place in a preheated oven. Pour 2cm of boiling water into the tin and bake for 50 minutes (if making 2 large Christmas Puddings, bake for 1 hour and 30 minutes). To test if the pudding is cooked, gently skewer through the middle, f it comes out clear then it is cooked, if it is sticky then it needs a bit longer in the oven.
- Allow the puddings to cool for 10 minutes, then carefully run a table knife around the edge of the puddings and turn them out onto a serving plate.
- Serve with Proper Homemade Custard or a little reduced-fat crème fraîche mixed with grated nutmeg.
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