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Bake your loved ones their very own personal pudding this Christmas, the spiced rum and lime mascarpone gives a different twist on the traditional brandy butter.
Makes 8
Preparation time: 25 minutes
Bake time: 45 minutes
You will also need: 8 x 175ml pudding moulds, greased and bases lined with a circle of baking parchment
Ingredients
100g Billington’s Unrefined Dark Muscovado Sugar
50g Unsalted butter, softened
125g Self-raising flour
1tsp Baking powder
1tsp Cinnamon
1tsp Mixed spice
½tsp Freshly grated nutmeg
2 Medium eggs, lightly beaten
2tbsp Black treacle
75ml Dark spiced rum
100g Apples, peeled, cored and chopped into small chunks
75g Currants
75g Dried cranberries
50g Pecans, toasted and chopped
400g Jar of luxury mincemeat
Grated zest and juice of an orange
2tbsp Brandy
For the spiced rum and lime mascarpone:
2tbsp Billington’s Unrefined Light Muscovado Sugar
2tbsp Spiced dark rum
100g Mascarpone
100g Greek yoghurt
Grated zest of a lime
Method
- Preheat the oven to 180°C or gas mark 4. Using an electric mixer, combine the sugar with the butter and beat until light and fluffy. Add the flour, baking powder and spices, then mix again until combined. Slowly add the eggs, followed by all the remaining ingredients for the pudding, mixing together as you go.
- Divide the mixture between the pudding moulds and transfer to a large roasting tray. Top each surface of the batter with another circle of baking parchment, then cover each with a square sheet of foil (roughly 10cm) and scrunch the foil around the rim making sure it is airtight.
- Transfer the roasting tin to the oven and fill with boiling water from the kettle so that it comes roughly half way up the side of each pudding moulds. Cook for 45 minutes, or until springy and firm to the touch in the centre.
- Meanwhile, make the spiced rum mascarpone cream. Beat all the ingredients together in a bowl and store in the fridge until ready to serve with the Christmas pudding.
