Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Bottled mincemeat 1 1/2 c All-purpose flour
1/2 c Packed brown sugar 1 1/2 ts Baking powder
1/3 c Butter 1/2 ts Baking soda
1/2 c Orange juice 1/2 ts Cinnamon
1 ts Finely grated orange rind 2 ea Eggs, lightly beaten
2 tb Dark rum or brandy 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.
Serves 8.
From The Gazette 90/12/19.

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