Mincemeat Butterscotch Pudding
Indulge in the ultimate comfort dessert with this Mincemeat Butterscotch Pudding, a deliciously rich and festive treat perfect for cozy evenings or special gatherings. This recipe combines the spiced, fruity goodness of traditional mincemeat with a luscious, self-saucing butterscotch layer for a dessert that's both nostalgic and modern. With every bite, you'll savor the warm, caramelized flavors from the golden syrup-infused sauce and the moist, tender cake base. Simple to prepare in just under an hour, this pudding pairs beautifully with whipped cream, vanilla ice cream, or even a splash of custard for a truly indulgent finish. Perfect for the holiday season or an anytime treat, it’s a dessert that will leave your guests asking for seconds!
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Recipe Information
Ingredients
- 150 g all-purpose flour
- 2 tsp baking powder
- 100 g light brown sugar
- 100 g unsalted butter
- 2 eggs
- 100 ml whole milk
- 250 g mincemeat
- 2 tbsp golden syrup
- 200 ml heavy cream
- 100 g dark brown sugar
- 1 tsp vanilla extract
- 0.5 tsp salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a deep pudding dish or a 1.5-liter baking dish.
In a large bowl, sift together the flour, baking powder, and salt. Stir in the light brown sugar.
Melt the unsalted butter in a small saucepan or microwave. Allow it to cool slightly before adding it to the dry ingredients.
In a separate bowl, whisk together the eggs and milk until combined.
Gradually add the egg and milk mixture to the dry ingredients, stirring until you have a smooth batter.
Gently fold in the mincemeat, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared pudding dish and spread it out evenly.
In a saucepan over medium heat, combine the golden syrup, heavy cream, dark brown sugar, and vanilla extract. Stir until the sugar has dissolved and the sauce is smooth, about 5 minutes.
Slowly pour the butterscotch sauce over the pudding batter. Do not stir; it will create a luscious sauce at the bottom as it bakes.
Place the dish on a baking tray to catch any drips and bake in the preheated oven for 35-40 minutes, or until the top is golden brown and firm to the touch.
Remove the pudding from the oven and let it cool for 5-10 minutes before serving.
Serve warm with a drizzle of the butterscotch sauce, a dollop of whipped cream, or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 540.1 g | 196% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 400.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
