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.
Serves : 6 – 8
Ingredients:
1 Medium Bramley
Apple, cored, unpeeled and roughly chopped
3 Heaped
tbsp Mincemeat
4oz / 110g Butter,
softened, plus a little extra for greasing
4oz / 110g Caster
Sugar
5oz / 150g Self-Raising
Flour
Pinch Salt
Grated Zest 1 Lemon
2 Large Eggs
1
Dessertspoon Rum
Instructions:
1.
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.
2.
Next fold
in the apple chunks.
3.
Add the
remaining lemon zest
to the mincemeat,
along with the rum, and mix well before spooning into the bottom of the pudding
basin.
4.
Then pile
all the pudding mixture on top and level it off with the back of a spoon.
5.
Now take a
double square of foil and smear it with a little butter.
6.
Make a
pleat in the centre and fix it over the pudding, tying it securely around the
rim with string.
7.
Place the
pudding in a steamer fitted over a saucepan of boiling water and steam for 2½
hours.
8.
Check
halfway through cooking that the water in the pan isn't getting too low.
9.
Serve the
pudding hot and steaming with lots of proper home-made
custard sauce.
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