Sherry Flavoured Mincemeat Pudding

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.