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Add the entire jar of mincemeat to a jug along with 100ml water and blend until completely smooth
Cream together the softened butter and sugar until combined
Add the eggs and continue to beat until the mixture is lighter and fluffy
Measure out the flour and baking powder together and set aside
Stir the blended mincemeat mixture into the butter-sugar mixture
Add the flour and fold everything together until fully incorporated
Pour into a lined oven dish (approximately 25cm × 25cm) and bake at 175°C for 25-30 minutes, checking with a wooden skewer until it comes out clean
Optional: Once cooked, skewer holes in the cake and add around 100ml Baileys to soak
For the Baileys cream, add the double cream, golden syrup and Baileys to a bowl and whip until thick and spoonable
Scoop the warm sticky mince pie pudding into bowls and top with a generous dollop of Baileys cream
Serve with ice cream or custard if desired