Individual spiced sponge puddings with a festive fruity mincemeat topping. A delicious warming winter pud.
Preparation Time: 15 mins
Cooking Time: 20 mins
Serves/Makes: 10 individual puddings
For the cake
1x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
1 tsp mixed spice
3 large eggs
For the topping
10 heaped tbsp gluten free mincemeat
If you don’t want to use mincemeat, you can replace it with your favourite jam, marmalade or fruit curd. You can also replace the mixed spice with vanilla, lemon zest or another spice of your choice.
Preheat the oven to 180C/160C fan. Grease 10 individual pudding moulds and place onto a baking tray. Spoon a heaped tablespoon of mincemeat into the base of each mould and smooth into an even layer.
Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), mixed spice, eggs and water into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the pudding moulds, filling three-quarters full. Bake for 18 – 20 minutes until risen and lightly golden brown.
Leave to cool in the tin for 1 minute.
The puddings will be very HOT. Use rubber gloves or a tea towel to help you, run a knife around the inside rim of the tin and flip out onto a plate. Spoon any mincemeat left in the pudding moulds back on top of each pudding.
Serve with cream, custard, brandy sauce, ice cream or dairy free alternative of your choice.