This recipe is based on Delia's 'How to cheat' Christmas pudding. It can be made up to a week before you want to eat it so it is really a last minute pudding.
By using ready made mincemeat you can choose the type of pudding you want as I found not only the traditional mincemeat in my local supermarkets but also a cranberry one and one with added brandy.
In the recipe I have use my new pudding basin that is fits perfectly in a 4.5L thermal cooker but you can use a traditional stoneware 1.2L pudding basin if you wish. The only thing with the traditional basin is you will need to cover the top with foil (please use recycled if you can) and make a string handle to remove it when the pudding is cooked.
150g self-raising flour
1 tsp baking powder
1 tsp ground mixed spice
2 medium eggs
50g butter, softened
75ml black treacle
120ml Irish stout
2 tbsp dark rum
75g Bramley cooking apple, peeled, cored and finely diced
25g toasted flaked almonds
411g jar mincemeat
grated zest of 1 orange
grated zest of 1 lemon
For the rum and mascarpone sauce
250g tub mascarpone
500g tub ready-made fresh custard
3-4 tbsp dark rum
In a bowl sift the flour, baking powder and mixed spice into a large bowl, then add the eggs and softened butter.
In a separate bowl or measuring jug spoon in the treacle, add the stout and rum and mix together.
Pour this mixture into a bowl of dry ingredients and, using an electric or hand-whisk, whisk everything thoroughly together.
Add the apple, nuts, currants, mincemeat and finally the grated orange and lemon zest.
With a large spoon, mix everything together thoroughly.
Put the mixture into and the a greased pudding basin. If you use a Mr D's pudding basin you will not have to create a lid from foil.
Cover it with grease proof paper before putting the lid on.
Place a trivet in the inner pot and put the pudding basin on the trivet.
Fill with water until it comes just over ½ way up the side of the pudding basin.
Bring to the boil with the inner pot lid on then turn down to a simmer and simmer for 30 minutes
Place the inner pot into the outer insulated container and shut the lid. Leave to cook without power for a minimum of 6 hours.
For the sauce:
Warm the custard and mascarpone, whisk them together in a saucepan.
Add the rum and keep tasting until it is to your taste.