Sherry Flavoured Mincemeat Pudding

Sherry Flavoured Mincemeat Pudding

Sherry Flavoured Mincemeat Pudding

Sherry & Mincemeat Pudding
  • For the Pudding:

  • 2 tablespoons clear honey

  • 225 gram (8 ounce) jar mincemeat

  • 100 gram (4 ounce) caster sugar

  • 100 gram (4 ounce) soft margarine

  • 175 gram (6 ounce) self-raising flour

  • 1 teaspoon Cinnamon Ground

  • 1 teaspoon Ground Nutmeg

  • 2 medium eggs

  • 2 tablespoons sweet sherry

  • For the sauce:

  • 50 gram (2 ounce) butter

  • 25 gram (1 ounce) cornflour

  • 25 gram (1 ounce) caster sugar

  • 450 millilitre milk

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g
Ground Nutmeg

Product Information

£ 1.75/unit,32g


  • 1 Spread the honey over the inside of a 1.4 litre ( 2½ pint) basin. Press a thin coating of mincemeat over the honey to line the base. Place all remaining pudding ingredients in a large bowl. Mix well until thoroughly combined. Spoon mixture into the prepared basin. Cover with greaseproof paper and a pudding cloth tied securely with string.
  • 2 Steam over a low heat for 2 hours in a covered saucepan half filled with boiling water. Top up water occasionally as necessary.
  • 3 To make the sauce, melt butter in saucepan. Stir in cornflour followed by the sugar and milk. Bring to the boil, stirring. Add sherry to taste and cook for 1-2 minutes.
  • 4 Turn the cooked pudding onto a warm plate, decorate the holly and serve with the sauce.
  • 5 This pudding may be made in advance, stored in a refrigerator for up to 3 days and reheated by resteaming, or frozen for up to 6 months.