Photo: Martin Poole
For the mincemeat:
- 100 g seedless 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 Cointreau or Grand Marnier or other favourite tipple (optional)
For the pudding:
- 400 g full-fat cream cheese
- 75 g icing sugar
- 150 ml double cream
For the biscuit layer:
- 125 g digestive biscuits
- 50 g butter, melted
- a sprig of holly or a few bay leaves and a few frosted cranberries, to finish
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 with the mincemeat. Pile 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 holly and frosted cranberries. Spoon or slice to serve.
Kitchen secret: make this quick mincemeat mix for this iced pudding rather than using a jar of mincemeat, which contains suet and is best cooked. The mincemeat recipe is also good to use in your usual mince pie recipe. It's also suitable for vegetarians.