Ingredients Jump to Instructions ↓

  1. 1 1/2 cups self-rising flour

  2. 1 cup white sugar

  3. 1 teaspoon ground cinnamon

  4. 2 eggs, beaten

  5. 1/4 cup melted butter

  6. 1/2 cup prepared mincemeat pie filling

  7. 1/2 cup whole cranberry sauce

  8. 1/2 cup pumpkin puree

  9. 1 (8 ounce) container sour cream

  10. 1 (8 ounce) package cream cheese

  11. 1/3 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.


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