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.