Mincemeat Suet Pudding
Handsome mincemeat pudding, steamed in the slow cooker for maximum ease and efficiency.
Servings: 6 people
Ingredients
- 250 g self-raising flour
- 125 g suet
- 300 g mincemeat very approximately
- 2 heaped tablespoons brown sugar
- butter for greasing
- cold water
Instructions
Prepare the basin
- Thickly butter a 2pint pudding basin.
- Spoon two heaped tablespoons of brown sugar into the buttered basin.
- Rotate and tap the basin until all the butter is covered with a fine layer of sugar.
- Empty any left-over sugar into a large bowl.
Make the suet pastry
- Into the same large bowl with the sugar, weigh the flour and suet and mix well.
- Add enough cold water to bring the dough together into a ball.
- Roll the pastry out on a floured work surface to a rectangle approximately 30cm x 20cm.
Assemble the pudding
- Spread mincemeat in a thick layer over the pastry, leaving a border along both long edges.
- Wet one of the long edges with water.
- Starting at the dry long edge, roll the pasty up, not tightly. Press the wet edge gently to seal the roll together.
- Slice the roll with a sharp knife into slices approximately 1.5cm wide.
- Place the prettiest slice in the centre bottom of your pudding basin. Arrange more slices around the sides of the basin. Finish by putting the end pieces and any other misshapen pieces into the middle of the pudding.
- Cover the pudding basin.
Cooking and Serving
- Place the pudding basin in the slow cooker and top up the cooker with boiling water until it comes about half way up the pudding basin.
- Cook for 2 hours on High.
- Remove the pudding from the slow cooker and leave to stand for 3 minutes.
- Turn the pudding out of the basin on to a plate. Serve with custard or cream.
Notes
You can cook this pudding in a stove-top steamer in the traditional way, for the same length of time.