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Mincemeat Plum Pudding

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      Title: MINCEMEAT PLUM PUDDING
 Categories: Cakes
      Yield: 8 Servings
 
  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
 
  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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