Ravneet Gill's recipe for steamed minced meatballs

A way to turn the flavor of mince pie into a proper custard, to be enjoyed with a splash of delicious custard

Iadore mince pies – but are they pudding? I always thought no, but I want it; to turn all the rich, spiced, fruity, and buttery flavors into something that complements the meal with a little less weight. So that's what I'm giving you today: a divine cross between mince pie and steamed sponge cake. These mini puddings are heaven, and I encourage you to try them this Christmas. I like to serve it hot, with lots of custard or cold cream.

Steamed minced meat sponge

You will need four dariole molds or tubs of mini pudding.

  • Preparation 10 min
  • Cook 50 minutes
  • 180g unsalted butter, at room temperature, plus extra for the butter
  • 160 grams of caster sugar
  • 3 eggs
  • 200 grams of wheat flour
  • 2 tsp baking powder
  • a pinch of salt
  • ¼ tsp cinnamon powder
  • ¼ tsp ground ginger
  • Milk splash
  • 200g minced meat

Preheat oven to 180C (160C fan)/350F/gas 4, and bring the kettle to a boil. Grease each mold with butter and place in the fridge to chill.

In a large bowl, beat the butter and caster sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition.

In a second bowl, combine the flour, baking powder, salt and spices, then whisk into the butter and sugar mixture, and add the milk to make the cookie dough.

Divide the minced meat among the four dariole molds, followed by the dough, filling each mold to the top.

Cut four circles of waxed paper each the same size as the edges of the mold, and use them to cover the cookie dough. Take four sheets of 20cm x 20cm paper and fold each one in half. Fold one side of each sheet of foil back to make a fold of about 5cm in the middle, to allow room for the puddings to rise in the oven, then place a layer of foil in the center over each mold. and crimp around the edge of the rim to seal.

To steam, place the mold in a casserole dish that you have a lid on (or a roasting pan with foil that can serve as a lid), and pour enough boiling water to cover halfway up the mold. Cover a plate or pan and grill for 35 minutes, or until skewers come out clean.

Remove the pudding from the oven, carefully remove it from the water bath and allow it to cool slightly. Peel off the foil and paper covering, then use a small palette knife to loosen the edges. Invert each custard into a bowl and serve with chilled cream or custard.

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