Chunky Apple and Mincemeat Sponge Pudding
This is a winner for a family Sunday lunch. Because it's a light sponge, it's not as devastatingly calorific as a suet pud. It also has the advantage of being blissfully simple, taking only 5 minutes to mix from start to finish then it sits happily steaming for 2½ hours, needing no attention apart from a top-up of hot water.
|1 medium Bramley apple, cored, unpeeled and roughly chopped|
|3 heaped tablespoons mincemeat|
|4 oz (110 g) butter, softened, plus a little extra for greasing|
|4 oz (110 g) caster sugar|
|5 oz (150 g) self-raising flour|
|grated zest 1 lemon|
|2 large eggs|
|1 dessertspoon rum|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 1¾ pint (1 litre) pudding basin, well buttered, some foil and string.
This recipe first appeared in Sainsbury’s Magazine.
All you do is place the butter, sugar, flour, salt and half the lemon zest in a large mixing bowl, then break in the eggs and whisk the whole lot together, preferably with an electric hand whisk, until you have a good, soft creamy mixture. Next fold in the apple chunks.
Add the remaining lemon zest to the mincemeat, along with the rum, and mix well before spooning into the bottom of the pudding basin. Then pile all the pudding mixture on top and level it off with the back of a spoon.
Now take a double square of foil and smear it with a little butter. Make a pleat in the centre and fix it over the pudding, tying it securely around the rim with string. Place the pudding in a steamer fitted over a saucepan of boiling water and steam for 2½ hours. Check halfway through cooking that the water in the pan isn't getting too low.
Serve the pudding hot and steaming with lots of proper home-made custard sauce.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Surprisingly easy to make, this lovely mincemeat is bound to become a Christmas favourite. The addition of cranberries adds colour and flavour to a classic preserve that can be adapted easily for vegetarians.
Most Popular recipes
- Steamed Treacle Sponge Pudding
- Little Sticky Toffee Puddings with Pecan Toffee Sauce
- Traditional Christmas Pudding
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
27 Jan 2015 18:25
27 Jan 2015 14:27
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Cake release spray
27 Jan 2015 16:44
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50