Mincemeat Butterscotch Pudding Recipes

Steps:

• In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

Steps:

• 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.

Steps:

• Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.

Steps:

• Pre-heat cooker for 20 minutes on high.
• Lightly grease a 6 cup capacity casserole dish or pudding basin.
• Sift flour and sugar into a mixing bowl.
• Combine melted butter and milk and add to the dry ingredients. Stir until the mixture is well blended. Spoon into the casserole dish.
• Mix together the ingredients for the sauce and stir until the butter is melted. Pour gently over the pudding mixture.
• Place the casserole dish on a trivet in the cooker. Do not cover the dish or put water around it.
• Cover the cooker with lid and cook for 2 1/2 to 3 hours.
• You may want to keep an eye on the pudding after the first hour and a half, especially if your cooker runs hot like mine. When I first made this pudding I overcooked it. While it still turned out fine, there wasn't as much sauce as I would have liked. If the pudding cooks faster than the recommended time, it still turns out okay if the cooker is turned on to the 'keep warm' setting until you're ready to serve.

Steps:

• Prepare pudding according to package directions.
• Add mincemeat while pudding is still hot.
• Pour mixture into either a quart bowl or 6 individual-serving bowls, & chill.