Fat around the kidneys [suet] is specifically proscribed from use, as is fat from ox, sheep and goats [Lev 3:3-5], so I use butter in the preparation of my puddings.
Baked Mincemeat Pudding2 cups mincemeat [I used homemade, brandied mincemeat]
4 eggs
1/2 cup [1 stick] butter
1 1/2 cups flour
1/2 cup sugar
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Optional: chopped nuts, about 1/2 cup [I did not use]
Cream butter and sugar; beat in one egg at a time. Sift dry ingredients and stir into creamed mixture. Fold in mincemeat and nuts, if using. Butter and sugar a baking dish [charlotte mold works well] and pour batter in. Cover with a piece of greased paper to fit top of dish. Set dish into another larger dish and surround with boiling water [bain marie], place in moderate oven [350ºF] and bake for at least one hour.
Continue to check for doneness by inserting a broom straw in the middle--if it comes out clean, the pudding is done. Remove from water bath and allow to cool before running a knife around the edge and slipping from the pan onto a serving platter.
Can douse with more brandy and flambé or serve with dessert sauce [Sabayon: 1 egg yolk, 1/4 cup sugar, 1/4 cup Marsala. Whip over a boiling water bath (Bain Marie) until thick. Serve over pudding slices.] Pudding texture and taste improves with age.
See also my post on boiled pudding, steamed fig pudding and 18thC French Puddings.
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