*  Exported from  MasterCook  *
                           MINCEMEAT PLUM PUDDING
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 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.
   Serves 8.
   From The Gazette 90/12/19.
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