Dessert Recipes - Mincemeat Layer Recipe

Ingredients

• Oil, for greasing

• 45 ml/3 tbsp mincemeat

• 100 g/4 oz/1/2 cup soft tub margarine

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 150 g/5 oz/1 1/4 cups self-raising flour

• 5 ml/1 tsp baking powder

• 25 g/1/4 cup ground almonds

•  A few drops of almond essence (extract)

• 2 eggs

• Cream, to serve

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Method:

1. Grease a 900 ml/1 1/2pt/3 3/4 cup pudding basin. Place 15 ml/1 tbsp of the mincemeat in the base.

2. Put all the remaining ingredients except the remaining mincemeat in a large mixing bowl and beat well until smooth.

3. Spoon half the sponge mixture into the pudding basin. Spread the remaining mincemeat over, then top with the remaining sponge mixture.

4. Make a pleat in the centre of a double thickness of oiled greaseproof (waxed) paper or foil to allow for rising.

5. Layover the pudding and twist and fold under the rim of the basin to secure. Steam for 2 hours. Turn out and serve warm with cream.