Last-minute Christmas pudding recipe

Last-minute Christmas pudding
A Christmas pudding doesn't have to stress you out. Make this in 15 minutes and all that's left is to steam it.

Serves 6

Takes 15 minutes to make and 3 hours to steam


  • 1 1/2 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 cranberries and a large fresh rosemary sprig (optional), to decorate


How to make last-minute christmas pudding

1. To prepare: Empty the mincemeat into a large bowl and, using a wooden spoon, stir in the grated orange zest and brandy. Sift the self-raising flour and spice together and stir into the mincemeat mixture with the breadcrumbs. Stir in the beaten egg.

2. Spoon into a greased 900ml pudding basin, cover with a circle of pleated greaseproof paper, then a circle of foil and tie around the rim of the basin with string to secure. Loop the string over and tie at the other side to make handles.

3. To cook: Put the pudding basin on an upturned saucer in a large, deep pan, and pour in boiling water until it comes halfway up the side of the pudding basin. Cover and steam for 3 hours, topping up the water level occasionally. Alternatively, cover loosely with greaseproof paper and microwave on high for 8-10 minutes.

4. To serve: Turn out onto a serving plate, dust with icing sugar then decorate with fresh cranberries and a sprig of rosemary, if using.

© delicious. magazine


Average rating: 4/5
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Nutritional Information

Per serving:
5.8g fat (0.3g saturated)
3.6g protein
76.5g carbs
64.1g sugar
0.3g salt

How to zest a lemon and lime

Be the best of the zesters with Gordon Ramsays helpful how to video

Contributed by delicious. magazine

Contributed by delicious. magazine

Friday 30 November 2007
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