Mincemeat Plum Pudding

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Mincemeat - bottled
1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 cup	80g / 2.8oz	Packed brown sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/3 cup	65g / 2.3oz	Butter
1/2 teaspoon	2.5ml	Baking soda
1/2 cup	118ml	Orange juice
1/2 teaspoon	2.5ml	Cinnamon
1 teaspoon	5ml	Finely orange rind - grated
2		Eggs - lightly beaten
2 tablespoons	30ml	Dark rum or brandy
3/4 cup	69g / 2.4oz	Walnuts - chopped or almonds

Recipe Instructions

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 to 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.

Source:
Mrs. Charles E. Phillips

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