Rind and juice of a large Orange, make up to a ¼ pint with water
2 teaspoons cornflour
1 tablespoon Rum / Brandy
2 teaspoon Brown Sugar
Topping
4oz Butter
2oz Demerara sugar
4oz Porridge Oats
½ pint whipped Double Cream
1 tablespoon Rum / Brandy
Toasted Almonds
Red and green Cherries
Method
Put mincemeat, orange rind and juice mixture in a small pan. Bring to the boil, reduce heat and simmer for 5 minutes.
Dissolve cornflour in a tablespoon of water and add to the pan with sugar and rum/brandy. Bring to the boil stirring, and cook for 1 minute. Allow to become cold.
Melt butter in pan, stir in demerara sugar and then oats. Stir until well coated and then leave to go cold.
Place half the oat mixture in a glass dish. Spread the mincemeat mixture on top and then the rest of the oat mixture.
Whip cream and liqueur together until thick and then either spread or pipe over the pudding. Decorate with nuts and cherries.