| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Bottled mincemeat |
| 1/2 |
c |
Packed brown sugar |
| 1/3 |
c |
Butter |
| 1/2 |
c |
Orange juice |
| 1 |
ts |
Finely grated orange rind |
| 2 |
tb |
Dark rum or brandy |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Cinnamon |
| 2 |
|
Eggs, lightly beaten |
| 3/4 |
c |
Chopped walnuts or almonds |
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 - 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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