Fruit Mince Pudding with Citrus Sauce is a modern British recipe for a classic lighter alternative to the traditional Christmas pudding served with citrus sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fruit Mince Pudding with Citrus Sauce.
With an electric whisk, beat together the butter and sugar in a small mixing bowl until light and creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now stir in the orange zest.
Turn the mixture into a large mixing bowl and stir in the mincemeat. Using a metal spoon fold in the flour alternately with the milk and orange juice. Stir until the mixture is just combined and almost smooth.
Take a 1.5l pudding basin and brush with melted butter. Line its base with baking parchment and grease this. Grease a large sheet of aluminium foil and a large sheet of greaseproof paper (pleat this in the centre).
Spoon the batter into the prepared basin then cover with the greaseproof paper and then the aluminium foil (add these greased side down). Place the pudding basin lid over the foil (if you have on) and secure the clips. Alternatively tie the foil and paper in place with string.
Place the basin on a trivet or upturned plate in a deep saucepan. Carefully pour boiling water down the side of the pan so that it comes half way up the side of the basin. Bring to a boil, cover and cook for about 90 minutes (during this time top the liquid level up with boiling water to ensure that the pan does not boil dry).
In the meantime, prepare the citrus sauce. Combine the orange and lemon zests in a small saucepan. Whisk together the cornflour with 2 tbsp water to a smooth slurry. Add this to the pan with the orange and lemon juice. Bring to a boil and stir until the sauce thickens. Take off the heat and allow to cool slightly then whisk in the butter and the egg yolks. Strain the sauce through a fine-meshed sieve into a jug.
When the pudding is cooked, remove from the saucepan and allow to cool for 5 minutes. Unwrap the covering, invert onto a serving plate, slice into wedges and serve accompanied by the sauce.
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