About this recipe:This isn't a traditional Christmas pudding recipe, but I love it simply for that fact! The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favourite combination.
200g self-raising flour
200g caster sugar
1 teaspoon ground cinnamon
2 eggs, beaten
4 tablespoons melted butter
140g prepared mincemeat
140g cranberry sauce
125g pumpkin puree
250ml container soured cream
1 (200g) tub cream cheese
5 tablespoons icing sugar
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Method Prep:30min › Cook:2hr30min › Ready in:3hr
Grease one 2-litre lidded pudding mould. Sift together the flour, sugar and cinnamon; set aside.
In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mould.
Place a rack in the bottom of a large pot over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
Check the pot occasionally and add more water if needed. Check for doneness by inserting a skewer in the centre. When firm, place the pudding mould on a rack outside of the water for 10 minutes and turn out of the mould.
Prepare a sauce by blending together the soured cream, cream cheese and icing sugar. Spoon dollops over warm pudding and serve.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe. For this recipe, however, you can omit the pumpkin all together if desired, and replace with an equal amount of mincemeat and/or cranberry sauce.