Mince Pie Pudding

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.