- A little butter, to grease
- 2 tbsp golden syrup
- 5 tbsp mincemeat
- 2 tbsp brandy or rum
- 125g butter
- 125g caster sugar
- 2 large eggs
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 125g self-raising flour
- Pinch of salt
- 1 tbsp milk
- Single cream, whipped double cream or brandy butter
- Check the instructions on your slow cooker, preheating it if necessary. Grease a 1.2 litre pudding basin with a little butter.
- Spoon the golden syrup into the base of the pudding basin. Mix the mincemeat and brandy or rum together, then spoon half of this on top of the syrup.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the orange zest, lemon zest and remaining mincemeat and alcohol mixture.
- Sift in the flour and salt, then gently fold them into the creamed mixture using a large metal spoon. Stir in the milk. Transfer to the pudding basin and level the surface. Cover tightly with a lid or a piece of buttered foil.
- Lift the pudding bowl into the slow cooker and add enough just-boiled water to come roughly halfway up the sides. Cover and cook on High for 3-3½ hours.
- Use oven gloves to carefully lift the pudding basin from the slow cooker. Remove the lid or foil, then run a knife around the edge of the dish and invert the pudding onto a serving plate. Spoon into bowls and serve with single cream, dollops of whipped cream or brandy butter.
Another day, why not make a golden syrup sponge? Simply omit the mincemeat and brandy or rum and double up the syrup to 4 tbsp. Custard makes the perfect partner!