Yields8 Servings
For the mincemeat
 100 g raisins
 100 g sultanas
 50 g currants
 25 g pecan halves, toasted and chopped
 Grated zest of 2 lemons
 Grated zest of 1 orange
 1 level tsp ground mixed spice
 1 tsp liquor of your choice
For the pudding
 400 g cream cheese
 75 g icing sugar
 150 ml double cream
For the biscuit layer
 125 g digestive biscuits
 50 g melted butter

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 and mincemeat; put the mixture into the pudding basin


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 decorations and serve

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