===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 12-13-93 (21:45)             Number: 349
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Plum Pudding                   Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.02

     Title: Mincemeat Plum Pudding
Categories: Cakes
  Servings:  8

  1 1/2 c  Bottled mincemeat               1 1/2 c  All-purpose flour
    1/2 c  Packed brown sugar              1 1/2 ts Baking powder
    1/3 c  Butter                            1/2 ts Baking soda
    1/2 c  Orange juice                      1/2 ts Cinnamon
      1 ts Finely grated orange rind           2    Eggs, lightly beaten
      2 tb Dark rum or brandy                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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         Jack Wells Host of the Home Cooking and Recipes sub

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