Mincemeat Plum Pudding Recipes

Steps:

• Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
• Serve with warmed Hard Sauce.
• Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

Steps:

• Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
• In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
• Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
• Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
• Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

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:

• Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
• Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
• Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
• Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.