Last-minute Christmas pudding

This recipe, which uses shop-bought mincemeat, is amazingly quick – just make ahead then microwave on the day

  • Prep:10 mins
    Cook:25 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 634
  • fat 20g
  • saturates 11g
  • carbs 108g
  • sugars 73g
  • fibre 2g
  • protein 7g
  • salt 1g


  • 300g good-quality mincemeat
  • 140g fine shred orange marmalade
  • 200g molasses cane sugar
  • 4 tbsp treacle
  • 3 eggs, beaten
  • 4 tbsp whisky
  • 100g butter, frozen and coarsely grated
  • 200g self-raising flour


Flaming your pudding
To flame the pudding, pour about 4 tbsp of brandy all over it. Then pour another tbsp into a large spoon. Carefully set light to this and pour onto the pudding so it starts to flame.


  1. Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. In a large bowl, stir the ingredients together, adding them one at a time in the order they are listed, until everything is completely mixed.

  2. Tip the pudding mix into the basin and cover with a circle of greaseproof paper. Place the pudding on a plate and microwave on Medium for 20-25 mins until cooked and an inserted skewer comes out clean. Leave to stand for 5 mins, then turn out and serve with brandy butter and cream.

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