Mincemeat Plum Pudding
Submitted by red7
Rich mincemeat plum pudding with rum, orange, and walnuts using microwave speed for moist holiday desserts ready in 30 minutes instead of hours.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
30 minThis microwave plum pudding delivers all the festive spice, fruit, and rum warmth of traditional steamed versions without tying up your stove for hours.
Bottled mincemeat mixed with brown sugar, orange zest, and dark rum creates instant holiday flavor.
The batter bakes in a ring mold in about 15 minutes, staying incredibly moist thanks to the fruit and butter.
Serve warm with rum eggnog sauce for Christmas dinners, Boxing Day brunches, or winter gatherings when you want old-fashioned comfort without old-fashioned effort.
Kitchen Tips
- Line for easy release: Grease the mold well and line with parchment to prevent sticking when you unmold this tender pudding.
- Rotate for even cooking: Turn the dish halfway through if your microwave doesn’t have a turntable.
- Reheat beautifully: This pudding tastes even better the next day after flavors meld; just microwave at medium for 4 to 6 minutes.
Ingredients
Directions
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 to 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 to 6 minutes or until warm.
Accompany with Rum Eggnog Sauce.
Serves 8.
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