Instructions
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- Preheat the oven to 180°C and grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the mincemeat on top and roughly spread out.
- To a mixing bowl add the flour, spread, sweetener, caster sugar, eggs and baking powder. Whisk with an electric whisk for 2 minutes until light and creamy.
- Add the orange zest and juice and mix by hand into the cake mixture. Scrape the cake mixture into the bowl on top of the mincemeat layer.
- Cut a 28cm circle of non-stick baking paper and tear off a section of foil slightly bigger than the circle. Layer the paper then foil and wrap the top of the dish tightly with paper on the inside.
- Place the basin into the oven and cook for 45 minutes until a knife inserted comes out clean. Remove the basin from the oven. Loosen round the edge of the basin with a knife and place a plate on-top, flip over onto a serving plate, slice and serve.
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