For the mincemeat:

  • 100 g seedless raisins
  • 100 g sultanas
  • 50 g currants
  • 25 g pecan halves, toasted and chopped
  • grated zest of 2 lemons
  • grated zest of 1 orange
  • 1 level tsp ground mixed spice
  • 1 tsp Cointreau or Grand Marnier or other favourite tipple (optional)

For the pudding:

  • 400 g full-fat cream cheese
  • 75 g icing sugar
  • 150 ml double cream

For the biscuit layer:

  • 125 g digestive biscuits
  • 50 g butter, melted
  • a sprig of holly or a few bay leaves and a few frosted cranberries, to finish


  1. 1

    Mix all the mincemeat ingredients together in a bowl and set aside.

  2. 2

    Line a 1-litre pudding basin with oiled clingfilm so the film hangs over the edge of the basin. In another bowl, combine the cream cheese and icing sugar.

  3. 3

    In a third bowl, whip the double cream and fold it into the cream cheese mixture with the mincemeat. Pile into the pudding basin

  4. 4

    To make the biscuit layer, whiz the biscuits in a processor to fine crumbs. Mix with the melted butter in a bowl, then spoon onto the pudding mixture, pressing down evenly. Fold over the clingfilm and freeze overnight.

  5. 5

    To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve.


    Kitchen secret: make this quick mincemeat mix for this iced pudding rather than using a jar of mincemeat, which contains suet and is best cooked. The mincemeat recipe is also good to use in your usual mince pie recipe. It's also suitable for vegetarians.

Nutritional Details

Each serving provides
  • Energy 2156kj 515kcal 26%
  • Fat 39.4g 56%
  • Saturates 22.8g 114%
  • Sugars 28.5g 32%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1738kj/415kcal

Each serving provides

35.4g carbohydrate 1.9g fibre 3.6g protein

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