Last-minute Christmas Puddings
From Sainsbury'sThese little puddings are perfect if you are short on time.
Serves: 8
Preparation time: 15 Minutes
Cooking time: 50 Minutes
Ingredients
150g self-raising flour
1 teaspoon baking powder
1 teaspoon Sainsbury's ground mixed spice
50g butter, softened
2 medium size eggs
75ml black treacle
110ml stout
2 tablespoons dark rum (optional)
75g Bramley cooking apple, peeled, cored and finely diced
25g chopped roasted hazelnuts
175g Sainsbury's currants
411g jar Sainsbury's luxury mincemeat
Grated zest of 1 orange and 1 lemon
8 individual metal or foil pudding basins, well buttered
Method
Preheat the oven to 180°C, fan 160°C, gas 4. Sift the flour, baking powder and mixed spice into a large bowl. Add the butter and eggs.
Place the treacle in a measuring jug, add the stout and rum, if using, alternatively, add an extra 2 tablespoons of stout. Pour into the flour mixture and mix all the ingredients together thoroughly.
Add the apple, nuts, currants, mincemeat and grated orange and lemon zest. Mix together with a spoon, then divide the mixture equally between the 8 pudding basins.
Cover each basin with a small circle of buttered greaseproof paper, following with a square of foil, large enough to fold under the edges of the basins, using a 'pleating' motion to seal. Place the basins into a shallow roasting tin and pour 1cm of boiling water into the roasting tin.
Bake for 45-50 minutes, allow to cool in the basins for 10 minutes, then carefully run a knife around the edge of the puddings and turn out on to a serving plate.
Delicious served hot or cold with brandy butter, crème frâiche or double cream.
