Iced Christmas pudding
Serves 9 | prep 30 mins | total time
For the mincemeat
- 100g seedless raisins
- 100g sultanas
- 50g currants
- 25g pecan halves, toasted and chopped
- grated zest of 2 lemons
- grated zest of 1 orange
- 1 level tsp ground mixed spice
- 1 tsp Cointreau or Grand Marnier or other favourite tipple (optional)
For the pudding
- 400g full-fat cream cheese
- 75g icing sugar
- 150ml double cream
For the biscuit layer
- 125g digestive biscuits
- 50g butter, melted
- a sprig of holly or a few bay leaves, to finish
- a few frosted cranberries, to finish
The cake can be made and put in the freezer up to 2 weeks ahead.
- Mix all the mincemeat ingredients together in a bowl and set aside.
- Line a 1-litre pudding basin with oiled clingfilm so the film hangs over the edge of the basin. In another bowl, combine the cream cheese and icing sugar.
- In a third bowl, whip the double cream and fold it into the cream cheese mixture with the mincemeat. Pile into the pudding basin.
Tip Make this quick mincemeat mix for this iced pudding rather than using a jar of mincemeat, which contains suet and is best cooked. The mincemeat recipe is also good to use in your usual mince pie recipe. It's also suitable for vegetarians.
- To make the biscuit layer, whiz the biscuits in a processor to fine crumbs. Mix with the melted butter in a bowl, then spoon onto the pudding mixture, pressing down evenly. Fold over the clingfilm and freeze overnight.
- To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve.