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Christmas Pudding

Steamed Mincemeat and Apple Pudding

With mincemeat, apple, and orange marmalade as the main ingredients, this easy-to-make Steamed Mincemeat and Apple Pudding is a perfect ending to Christmas dinner. Serve with warm Toffee or Eggnog Sauce.
Course Dessert
Cuisine Canadian
Keyword pudding, steamed mincemeat and apple pudding, steamed mincemeat pudding, steamed pudding, toffee sauce
Servings 10
My Island Bistro Kitchen Barbara99

Ingredients

Ingredients for Pudding:

  • 1½ cups all-purpose flour (or gluten-free 1-to-1 or cup-for-cup baking flour, if required)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp cinnamon
  • 1/8 tsp allspice
  • 2/3 cup medium-grind bread crumbs (gluten-free, if required)
  • 2 large eggs, room temperature
  • ½ cup brown sugar, lightly packed
  • ¼ cup pure maple syrup
  • ¼ cup brandy
  • 2 tsp finely grated orange rind
  • 1 cup mincemeat (homemade or purchased)
  • ½ cup orange marmalade
  • ¼ cup frozen butter, coarsely grated
  • 1 cup apple (peeled and cored), diced into small pieces

Ingredients for Toffee Sauce:

  • ¾ cup butter (no substitutes)
  • 1 1/3 cups dark brown sugar
  • ¾ cup whipping cream (35% M.F.)
  • 2 tbsp brandy
  • 2 tsp vanilla

Instructions

Method for Pudding:

  1. Grease 8-cup heatproof pudding mould or spray with cooking spray.
  2. In separate bowl, sift or sieve the flour, baking powder, salt, and spices.
  3. In bowl of stand mixer fitted with paddle attachment, beat eggs at medium speed. Reduce speed to medium-low and add the brown sugar, maple syrup, brandy, and grated orange rind. Beat to combine. Incorporate the mincemeat and orange marmalade and beat mixture well to combine.
  4. Reduce mixer speed to lowest setting and stir in the dry ingredients, about a third at a time, stopping to scrape sides of bowl, if and as necessary. Blend in the bread crumbs. Remove the bowl from the mixer and fold in the grated butter and diced apple.
  5. Transfer batter to prepared pudding mould, smoothing top with spatula or knife. Cover mould tightly with lid. Place mould on wire rack in the center of a large stockpot and fill pot with boiling water to about half way up the side of the mould. Cover stockpot with lid and bring the water to a full boil then immediately reduce the heat to a very low gentle boil. Steam the pudding over medium-low heat for approximately 2¾ - 3 hours, or until cake tester inserted into centre of pudding comes out clean. (NOTE: Add more water to pot as necessary to maintain the water level at about the half-way point on the pudding mould during the entire steaming process.) Remove mould from water bath and place on wire rack and let rest for 20 minutes. Remove mould lid and run knife gently around pudding edges to loosen pudding from mould, if necessary. Invert pudding onto serving dish and serve warm with favorite sauce – e.g., brown sugar sauce, eggnog sauce, or toffee sauce.
  6. Yield: Apx. 10-12 servings

Method for Toffee Sauce:

  1. Melt butter in saucepan over medium heat. Add the sugar and stir until dissolved. Gradually add the cream and reduce heat to simmer. Cook slowly, stirring occasionally, until sauce is slightly thick and coats the back of the spoon, about 6-8 minutes or so. Remove from heat and stir in the brandy and vanilla. Serve warm over pudding. (Sauce will thicken as it starts to cool. Sauce may be reheated slightly on low heat, if necessary).
  2. Yield: Apx. 2+ cups sauce

Recipe Notes

Yield:  Apx. 10-12 servings

[Copyright My Island Bistro Kitchen]