Chunky apple & mincemeat sponge pudding

Paul Merry - Food Development Director
Prep time: 
Cook time: 
  • 1 medium Bramley apple, cored, unpeeled and roughly chopped
  • 3 heaped tablespoons mincemeat
  • 110 g butter, softened, plus a little extra for greasing
  • 110 g caster sugar
  • 150 g self-raising flour
  • Pinch salt
  • Grated zest 1 lemon
  • 2 eggs
  1. Place the butter, sugar, flour, salt and half the lemon zest in a large mixing bowl, then break in the eggs and whisk the whole lot together, preferably with an electric hand whisk, until you have a good, soft creamy mixture. Next fold in the apple chunks.
  2. Add the remaining lemon zest to the mincemeat and mix well before spooning into the bottom of the pudding basin. Then pile all the pudding mixture on top and level it off with the back of a spoon.
  3. Now take a double square of foil and smear it with a little butter. Make a pleat in the centre and fix it over the pudding, tying it securely around the rim with string. Place the pudding in a steamer and steam for 2½ hours.
  4. Serve the pudding hot and steaming with lots of proper home-made custard sauce.