Sherry & Mincemeat Pudding
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.
Steam over a low heat for 2 hours in a covered saucepan half filled with boiling water. Top up water occasionally as necessary.
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.
Turn the cooked pudding onto a warm plate, decorate the holly and serve with the sauce.
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.