A yummy Christmas pudding that's hassle free!


  • for the pudding:
  • 600 g luxury mince meat
  • 2 tblsp brandy
  • 1 tsp mix spice
  • zest of half an orange
  • zest of half of a lemon
  • 10 g finely chopped maraschino cherries
  • 50 g fresh white bread crumbs
  • 1 lg beaten egg
  • icing sugar for dusting
  • heated brandy to flambĂ©
  • mint sprigs
  • red currants to garnish
  • 90 g plain flour
  • for the ice cream:
  • 250 ml milk
  • 250 ml cream
  • 4 egg yolks
  • 250 g caster sugar
  • vanilla pod
  • 50 ml advocaat


  • For the Pudding:
  • Begin by choosing the bowl you wish to make the pudding in. This recipe will fill 1ltr pudding bowl or 6 individual moulds. Grease each bowl with a little melted butter.
  • In a large mixing bowl place the mince meat, zest of both the orange and lemon along with the brandy.
  • Use a strong wooden spoon to mix this well ensuring it is nice and loose, making it easier to add the remaining ingredients. Now fold in the sifted flour along with the mixed spice before folding in the crumbs.
  • Beat the egg in a separate bowl and fold this into the mixture.
  • Spoon the mix into your chosen bowl and cover with a disc of greaseproof paper inside the rim of the bowl.
  • To Steam:
  • Cover the top of the bowl with another layer of grease proof followed by a sheet of tin foil, flowing over the sides of the bowl.
  • Take a long piece of string and tie tightly around the rim. Loop an extra piece of string across the top of the bowl to form a handle.
  • Place a saucer or similar in the bottom of a pot large enough to take the pudding. Now place the pudding into the pot and pour in boiling water until it comes a little over half the bowl.
  • Cover with a lid and simmer for 3 hours, topping up the water occasional.
  • To Microwave:
  • With only a loose sheet of greaseproof paper across the top of the pudding place it into the microwave on full power.
  • For the large pudding 8-10 minutes and allow to stand for 4 minutes before turning out
  • (For individual puddings 4-5 minutes and allow to stand for 1-2 minutes before turning out)
  • For the Ice Cream:
  • Scrape the seeds from the vanilla pod and place in a bowl. Put the remainder of the pod in a pot along with the milk and cream, place over a medium heat and bring to the boil, set to one side.
  • In the bowl with the vanilla seeds place the egg yolks and the sugar and mix with a whisk just enough to combine. Pour the scorched milk and cream into the eggs, mixing all the while.
  • Now add the Advocaat. Return the mix to the pot and place over a medium heat. Use a spatula to continue stirring the mix over the heat, taking care not to boil.
  • The mix will begin to thicken after 4-5 minutes. When it has thickened enough to coat the back of a spoon, immediately pour back into the bowl to cool. Place in an ice cream machine until frozen.
  • To Serve:
  • Of course making your own ice cream is not essential and it is possible to buy some really good quality and interesting flavors of ice cream.
  • Once the pudding is ready to turn out, heat a little brandy in a pot. Place the pudding onto the plate along with a scoop of the ice cream.
  • Garnish with a small bunch of red currant and a sprig of mint before dusting with a little icing sugar. Once you are ready to serve, light the brandy in the pot and pour a little over the top of each pudding. Easy

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