Mincemeat Plum Pudding

Total Time: 38 mins

Ingredients

• Servings: 8
• 1 1/2 cups mincemeat, bottled
• 1/2 cup brown sugar, packed
• 1/3 cup butter
• 1/2 cup orange juice
• 1 teaspoon orange rind, finely grated
• 2 tablespoons dark rum or 2 tablespoons brandy
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 eggs, lightly beaten
• 3/4 cup walnuts, chopped or 3/4 cup almonds

Recipe

• 1 in a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum.
• 2 microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once.
• 3 in another bowl, sift together the flour, baking powder, soda and cinnamon.
• 4 pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined.
• 5 lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper.
• 6 if using souffle dish, invert a greased glass in the centre of dish.
• 7 spoon batter evenly into prepared dish.
• 8 place an inverted dinner plate in the bottom of microwave and set the dish on the plate.
• 9 microwave at medium for 10 minutes.
• 10 rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist.
• 11 let stand on counter top for 15 minutes.
• 12 run a knife around the outside of dish.
• 13 invert on to a serving plate and let cool completely.
• 14 to serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm.
• 15 accompany with rum eggnog sauce.