Mincemeat Plum Pudding

MINCEMEAT PLUM PUDDING

8 Preparation Time :

Categories : Cakes

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 c Bottled mincemeat

1/2 c Packed brown sugar

1/3 c Butter

1/2 c Orange juice

1 t Finely grated orange rind

2 T Dark rum or brandy

1 1/2 c All-purpose flour

1 1/2 t Baking powder

1/2 t Baking soda

1/2 t Cinnamon

2 Eggs, lightly beaten

3/4 c Chopped walnuts or almonds

In a 4 cup glass measure or bowl, combine the

mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter

is melted and mixture is hot, stirring once. In

another bowl, sift together the flour, baking powder,

soda and cinnamon. Pour the mincemeat mixture over the

dry ingredients along with beaten eggs and nuts; stir

until batter is well combined. Lightly grease a

2-quart ring mold or souffle dish and line the bottom

with parchment paper, grease the paper. If using

souffle dish, invert a greased glass in the centre of

dish. Spoon batter evenly into prepared dish.

Place an inverted dinner plate in the bottom of

microwave and set the dish on the plate. Microwave at

medium for 10 minutes. Rotate dish and microwave at

high for 2 - 4 minutes more or until top is no longer

moist. Let stand on counter top for 15 minutes. Run a

knife around the outside of dish. Invert on to a

serving plate and let cool completely. To serve,

reheat pudding, uncovered at medium for 4 - 6 minutes

or until warm. Accompany with Rum Eggnog Sauce.

8. From The Gazette

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