Mincemeat Sponge Pudding

Crazy Jack's Mincemeat Sponge Pudding

Serves 4 - 6
Time: 60 minutes

175g of raisins
100g of dried cranberries
175g of sultanas
175g of mixed peel
175g of dried apricots
1 apple, for eating
125g of butter, cut into cubes
50g of whole almonds, roughly chopped
225g of dark muscovado sugar
1 1/2 tsp mixed spice
1 lemon, grated rind and juice
150ml of spiced rum

Sponge Pudding
75g of golden syrup
130g of plain flour, sifted
1 1/2 tsp baking powder
100g of ground almonds
130g of unsalted butter, softened
130g of caster sugar
3 eggs
5 tbsp of milk

1) Begin by making the mincemeat. Place all of the ingredients apart from the rum in a large saucepan. Heat the mixture, allowing the butter to melt, and simmer very gently, stirring regularly. After 10 minutes remove the mincemeat from the heat.
2) Allow to cool completely then stir in the spiced rum. You can omit the rum if you don’t want to use it, just add a little water if the mincemeat is too dry.
3) The mincemeat will make more than you need for this recipe. Reserve 200g of the mincemeat and place the rest in sterilised jars. The mincemeat will keep for a few months, maturing the longer it is left.
4) To make the sponge pudding, preheat the oven to 180C/gas mark 4. Grease the bottom and sides of a 1 litre pudding basin.
5) Place the golden syrup in the bottom of the basin. Add the reserved 200g of mincemeat to the basin, completely covering the syrup. You may need more than 200g if it is looking a bit sparse.
6) To make the sponge pudding mixture, combine the flour, baking powder and ground almonds in a mixing bowl.
7) Beat the butter and sugar together until pale and fluffy then add the eggs one at a time, beating them in as you go. Next add the milk and stir it in. Finally, sift in the flour and almond mixture until evenly combined.
8) Take the sponge mixture and spread it over the mincemeat. Bake for 35–40 minutes until golden and risen, and a skewer poked into the sponge comes out clean.
9) Turn the sponge out onto a plate and carefully remove the basin. Serve the warm pudding with cream or custard. This pudding is best eaten on the day it’s made, but leftovers can be warmed in the oven or microwave and enjoyed the next day.

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Steamed Sponge Pudding

A recipe for Steamed Sponge Pudding

Serves 6
2 Hours
2 oranges, 1 juiced and zested, 1 cut into thin slices to decorate
3 tbsp of golden syrup, plus extra to drizzle
175g of unsalted butter, softened, plus a little extra for greasing
175g of muscovado sugar, light
3 eggs, medium, beaten
75g of self-raising flour
1/2 tsp ground cinnamon
1 pinch of ground cloves
1 pinch of ground nutmeg
75g of fresh breadcrumbs
75g of Crazy Jack Ready to Eat Prunes, chopped
75g of Crazy Jack Ready to Eat Dates, chopped
1 lemon, juiced and zested

1) Generously grease the inside of a 1.2 litre (2 pint) pudding basin. Pour the golden syrup into the base and arrange the orange slices on the base and sides.
2) Place the butter and sugar in an electric mixer and beat until light and fluffy.
3) Gradually add the beaten egg to the butter and sugar mixture, beating well between each addition.
4) Sift the flour and spice into the bowl and fold in the breadcrumbs, chopped fruit, orange and lemon zest and juice with a large metal spoon (don’t worry if the mixture curdles).
5) Spoon the mixture into the prepared pudding basin and smooth the top.
6) Cut out large circles of buttered baking paper and foil (approximately 30cm/12 inches wide). Place one on top of the other and create a 2.5cm/1 inch pleat down the middle.
7) With the foil uppermost and buttered baking paper underneath, place on top of the pudding basin. Tie the foil and baking paper tightly around the bowl using a long piece of string. Trim away any excess paper and foil, leaving about 5cm/2 inches of foil and paper around the sides of the bowl. Tie a piece of string over the top to act as a handle.
8) Place a small heatproof plate upside down in the bottom of a large saucepan and put the pudding basin on top. Pour in enough boiling water so that it comes halfway up the basin.
9) Cover and steam for 2 hours over a medium heat, topping up with more boiling water as necessary.
10) Turn out onto a plate, drizzle with the extra syrup and serve with cream or ice-cream. The pudding will keep for up to 5 days in the fridge.

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Fig Tart Tatin

A photo of Crazy Jack's Fig Tart Tatin

Prep: 10 minutes
Cook: 25-30 minutes
Serves 4-6

75g apricot jam
50ml Crazy Jack Organic Agave Syrup
1/2 tsp ground cinnamon
250g pack Crazy Jack Organic Soft Figs
500g puff pastry

1) Preheat the oven to 200°C, gas mark 6. Base line a 22cm round cake tin with baking parchment.
2) Place the jam in a medium saucepan with 3 tbsp water, agave syrup and cinnamon, add the figs and simmer for 2-3 minutes. Pour into the prepared cake tin.
3) Roll out the pastry on a lightly floured surface to give a 24cm circle, place over the figs, tucking the edges of the pastry inside the tin.
4) Bake for 25-30 minutes until golden. Upturn onto a serving plate. Great served warm with vanilla ice cream or cream.

Crazy Jack tip
Try using ginger or mixed spice instead of cinnamon.

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Simnel Cupcakes

Simnel Cakes

Try this lovely recipe from
Makes 12
Time: 1 hr 5 mins
Preparation time: 20 mins
Cooking time: 45 mins

500g yellow marzipan
175g butter, softened
175g soft brown sugar
3 eggs
1 orange
225g plain flour
1 tsp baking powder
1 tsp Crazy Jack Organic Mixed Spice
450g Crazy Jack Organic mixed dried fruits
50g candied peel
3 tbsp apricot jam
2 bags mini eggs, (optional)

Prepare Ahead - Preheat the oven to 150C/Gas2.

1. Coarsely grate 150g of the marzipan.
2. Beat the butter and sugar together until light and fluffy. Add the eggs a little at a time, beating well between each addition.
3. Finely grate the zest of the orange and squeeze the juice and add to the mixture, mix well.
4. Sift together the flour, baking powder and mixed spice, then fold into the egg mixture.
5. Stir in the dried fruits, candied peel and grated marzipan.
6. Divide the mixture between 12 cupcake cases and bake in the preheated oven for 40-45 minutes.
7. Remove from the oven and cool on a wire rack.
8. Roll out the remaining marzipan and cut out 12 discs large enough to cover the top of each cake. Warm the apricot jam and brush over the top of each cake, then top with a disc of the marzipan.
9. Decorate with either balls of marzipan made from the scraps, or mini eggs.

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Apricot Meringue Pie

Apricot Meringue Pie

450g short crust pastry
250g sugar
Juice & zest of 1 orange
250g Crazy Jack Organic Apricots
3 eggs, separated

1) Soak the apricots for 1 to 2 hours.
2) Preheat the oven to 190°C, Gas Mark 5. Roll the pastry and line a 20cm (8”) fluted loose-bottomed flan tin. Chill.
3) Boil the soaked apricots with 150g sugar until soft. Allow to cool.
4) Place in food processor with the juice & zest of the orange. Add the egg yolks and blend again.
5) Pour into the pastry case and bake for 30 minutes, or until lightly set.
6) Whisk the egg whites until stiff, and add the remaining sugar, a little at a time.
7) Pile onto the tart and bake for a further 15 minutes.
8) Allow to cool slightly before serving.

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Fruity bread pudding

Fruity Bread Pudding

8 slices of stale fruit loaf
600ml whole milk
75g butter
100g Crazy Jack Organic Soft Apricots, chopped
Zest of half a lemon
3 eggs
50g caster sugar
1 tbsp demerara sugar
1 vanilla pod Nutmeg for grating

1) Heat the milk with the lemon zest and vanilla pod until almost boiled. Remove from the heat and leave to infuse.
2) Butter the fruit loaf and slice into quarters to make triangles. Cover the base of a rectangular dish with the triangles (butter side up) and scatter some of the chopped soft apricots on the top. Repeat this process, layering the bread and apricots until there are none left.
3) Beat the eggs together with the caster sugar. Remove the vanilla pod from the milk and add the egg mixture to it, beating well.

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Prune whip

Prune Whip

250g Crazy Jack Organic Prunes
200g Greek set yogurt
225ml double cream, lightly whipped
2 tbsp clear honey
2 tbsp Amaretto or Armagnac (optional)
Amaretti biscuits

1) Cover the prunes with water and simmer gently until tender.
2) Purée with 120ml of the cooking water and allow to cool.
3) Place in a large bowl and fold in the yogurt, honey, cream and Amaretto or Armagnac (if used). Spoon into serving bowl and chill for at least 1 hour.
4) Serve decorated with crushed Amaretti biscuits.

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Fig & Honey ice cream

Fig & Honey Ice Cream

500g Crazy Jack Soft Figs
200ml honey
275ml double cream
100ml milk

1) Put the figs and honey in a food processor and blend until smooth.
2) Add the cream and milk and process again until creamy.
3) Either, pour into an ice cream machine and proceed according to maker’s instructions.
4) Or, pour into a shallow container and freeze until crystals start to form (about 2 hours). Break up the crystals with a fork and return to freezer. Repeat this process 2 or 3 times. Cover and freeze until required.

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