Mary Berry Apple and Mincemeat Pudding

This Apple and Mincemeat Steamed Pudding is a warm and comforting British dessert, perfect for chilly days. Made with tart apples, rich mincemeat, and a light suet pastry, it’s steamed to perfection for a soft, melt-in-the-mouth texture. Serve it with custard for a classic and indulgent treat!

Ingredients Needed

For the Pudding:

• 175g (6oz) self-raising flour
• 115g (4oz) shredded beef or vegetarian suet
• 50g (2oz) fresh white breadcrumbs
• 150ml (¼ pint) milk
• 225g (8oz) mincemeat
• 450g (1lb) cooking apples, peeled, cored, and sliced
• 50g (2oz) light muscovado sugar

To Serve:

• Custard

How To Make Apple and Mincemeat Steamed Pudding

1. Prepare the Pudding Basin: Butter a 1.2-litre (2-pint) pudding basin. In a bowl, mix the flour, suet, and breadcrumbs. Gradually add milk to form a soft dough, then divide into three portions of different sizes.
2. Assemble the Layers: Roll out the smallest portion of dough and press it into the base of the pudding basin. Add half the mincemeat, apples, and sugar. Roll out the second portion of dough and place it over the fruit. Add the remaining fruit mixture on top, then roll out the final portion of dough to cover the pudding.
3. Cover the Pudding: Cut a piece of baking parchment and foil, large enough to cover the basin. Place the foil on top of the parchment and create a pleat to allow for expansion. Secure over the basin with string, foil side up.
4. Steam the Pudding: Place the basin in a steamer or large pan with boiling water halfway up the sides. Cover and steam for about 3 hours, topping up with boiling water as needed.
5. Serve Warm: Turn out onto a plate and serve with custard for a deliciously comforting dessert.

Recipe Tips

• Make a Proper Pleat: The pleat in the foil allows the pudding to expand while steaming. Without it, the pastry may break.
• Use Cooking Apples: Tart apples work best, as they balance the sweetness of the mincemeat and sugar.
• Keep the Water Boiling: Always top up with boiling water to maintain a steady steam—cold water can slow cooking.
• Use a Saucer in the Pan: If steaming without a steamer, place an upturned saucer under the pudding basin to prevent it from sitting directly on the pan bottom.
• Check for Doneness: The pudding is ready when firm to the touch—gently press the top to check.

How To Store Leftovers

In the Fridge: Wrap the pudding well and store for up to 3 days. Reheat by steaming for 30 minutes or microwaving in short bursts until warm.

In the Freezer: Wrap in cling film and freeze for up to 1 month. Defrost overnight in the fridge and steam or microwave to reheat.

Try More Recipes:

• Mary Berry Treacle Sponge Puddings
• Mary Berry Sticky Apricot Pudding
• Mary Berry Baked Apple Lemon Sponge
• Mary Berry Lemon Swiss Roll