Simplified Mincemeat Christmas Pudding

Hi Bold Bakers! Nothing says Christmas in Ireland like Christmas Pudding! It’s a steamed pudding rich with fruit, spices, booze, and a little love… but mostly booze. It is the perfect way to cap off your Christmas dinner with some softly whipped cream or Traditional Irish Brandy Butter on top. Already have an account? Now, normally a traditional pudding would have a long list of ingredients but my version is made much simpler because one of the main ingredients is my traditional mincemeat recipe that we made already. Mixed with a handful of pantry staples and you have yourself a delicious homemade Christmas pudding — simplified. [ Even faster yet? My Microwave Christmas Pudding! ] This recipe is also a part of my Bold Baking Holidays Worldwide series — where I’m bringing you lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!

What Is Mincemeat Christmas Pudding?

It is what it sounds like… It is a Christmas Pudding, but instead of adding a lengthy list of spices, fruit, and sugars you are just adding in Mincemeat. Mincemeat, in turn, is actually made up of spices, fruit, and sugars and that is why it is a great ‘substitute’ in this recipe and a fantastically easy way to make this traditional dessert.

The Alcohol Best For A Christmas Pudding

Luckily this recipe is quite forgiving, and if you are like me and don’t have a lot of dark liquors around, you can use either Whiskey, Brandy, or Cognac. I have made this pudding with these different alcohols and it turns out great every time.

What You Need To Make A Cheat’s Mincemeat Christmas Pudding

Mixing bowl Wooden spoon 1.4-Liter pudding basin or medium glass or plastic mixing bowl A Circle of Parchment Paper Aluminum foil Bakers twine Medium saucepan Steamer or an upturned plate

How To Make A Cheat’s Mincemeat Christmas Pudding

Check out how easy and simplified this method is — you’ll be making Christmas Pudding with all the flavors you love in no time. Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips To Cheating A Christmas Pudding

Use my Traditional Mincemeat recipe or you can use store-bought mincemeat. Dark brown sugar is best for a deeper, richer flavor. Use brandy or cognac if you don’t have whiskey. Make in October and allow it to develop flavor and mature over time. Cover the pudding with parchment paper and foil by following my instructions on ‘How to Steam a Christmas Pudding’. If you do not have a steamer, you can turn a plate upside down and use it as a trivet. Make sure to top up the pot with boiling water as it will evaporate off while cooking.