Mincemeat Layer Recipe

Oil, for greasing
45 ml/3 tbsp mincemeat
100 g soft tub margarine

100 g caster (superfine) sugar
150 g self-raising flour
5 ml/1 tsp baking powder
25 g ground almonds
A few drops of almond essence (extract)

2 eggs
Cream, to serve

Method:

Grease a 900 ml pudding basin. Place 15 ml/1 tbsp of the mincemeat in the base. Put all the remaining ingredients except the remaining mincemeat in a large mixing bowl and beat well until smooth. Spoon half the sponge mixture into the pudding basin. Spread the remaining mincemeat over, then top with the remaining sponge mixture. Make a pleat in the centre of a double thickness of oiled greaseproof (waxed) paper or foil to allow for rising. Lay over the pudding and twist and fold under the rim of the basin to secure. Steam for 2 hours. Turn out and serve warm with cream.