Le Pudding de Noel et les Mincemeat Pies

Published on: 23 December 2022

Le Pudding de Noel et les Mincemeat Pies

Ingredients for the Pudding

  • 115g Flour
  • 115ml grated unsalted butter or beef suet
  • 115g Sultanas
  • 115g Seeded raisins
  • 115g Currants
  • 115g Mixed peel
  • 115g carrot raw and grated
  • 115g Brown sugar
  • 115g peeled raw potato grated
  • Grated rind of lemon
  • 60g shelled coarsely chopped almonds
  • ½ teaspoonful grated nutmeg
  • ½ teaspoonful grated cinnamon
  • ½ teaspoonful mixed spice
  • 125ml cognac


  1. Peel and grate potatoes and carrots
  2. Grate the rind of the lemon
  3. Grate the butter or suet
  4. Mix all the ingredients together
  5. Note – invite each member of the family to stir the mixture with a wooden spoon while they make a wish
  6. Put the mixture in a pudding cloth and tie into a round ball or grease a pudding basin and turn the mixture into the basin
  7. Cover with grease proof paper. The paper must overlap the edges of the bowl so that you can tie string around it,
  8. Place in a saucepan of boiling water and steam for 3 hours.

 Mincemeat for pies.


  • 1 large apple grated finely
  • 25g tablespoons sultanas
  • 25g Seeded raisins
  • 25g Currants
  • 25g Brown Sugar
  • Grated rind and juice of 1 lemon
  • 25g candied peel finely chopped
  • ½ teaspoonful cinnamon
  • ¼ teaspoonful mixed spice
  • 10g melted unsalted butter
  • 25g chopped almonds
  • 1 tablespoonful cognac


  1. Peel core and finely grate apple
  2. Grate rind of lemon. Cut in half and squeeze out juice
  3. Chop almonds
  4. Mix all ingredients together. Put in a glass jar, cover top with was paper and keep in fridge until required

I recommend pairing this fragrant pudding with a sweet wine such as a Sauternes or a glass of Champagne or a tot of Cognac available at the French Market shop

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