I made a Christmas pud back in November, but my quantities were more like enough to make 2 puds given the size of my pudding basin. I steamed one up in November, but have had the remaining mixture sat in the fridge since then, as I was kindof thinking of transforming it (somehow) into mincemeat for mince pies. My thinking is that Xmas pud & mincemeat are pretty much the same, would I just be able to lob in a bit more dried fruit ...? In the past making mincemeat I have used Delia's recipe which calls for cooking the mixture in a low oven, but is this just a peculiarity of Ms Smith ?
Naturally it would not be the end of the world if I just ended up using the mixture to make my pud for 2012 