- 4 Cups prepared mincemeat
- 3 Cups coarse dry breadcrumbs
- 11/2 Cups packed dark brown sugar
- 1 Tablespoon ground cinnamon
- 11/2 Teaspoons ground ginger
- 1/2 Teaspoon ground nutmeg
- 1/4 Teaspoon salt
- 6 eggs
- 6 Tablespoons brandy
- 6 Tablespoons red wine
- 1/4 Cup milk
- Brandy; for aging
In large mixing bowl, combine mincemeat, bread crumbs, brown sugar, spices and salt. In separate bowl, beat eggs until foamy; stir in brandy, wine and milk. With a wooden spoon or spatula, combine with mincemeat mixture. When well mixed, spoon into greased 2-quart mold and cover with lid. Place mold on rack in large pot. Fill pot half way up side of mold with boiling water. Cover; steam 4 hours. Check water level occasionally and replenish when necessary. Let pudding cool briefly; turn out of mold. Sprinkle with brandy; wrap in brandy-soaked cheesecloth then plastic wrap and store in cool, dark place up to 1 month.
For sauce, combine raisins and rum; set aside to plump. In mixer bowl, cream butter. Add sugar; beat until light and fluffy. Gradually, by hand, stir in plumped raisins and rum; blend well. Store in covered container in refrigerator. Sauce will keep up to 1 month. Bring to room temperature before using.
To serve pudding, remove cheesecloth; return to mold and steam for 1 1/2 hours. Serve with Rum Raisin Sauce spooned over.
Note: Brandy, liqueur, apple or other fruit juice may also be used.
A bowl lined with cheesecloth can be used instead of pudding mold. Fold ends of cheesecloth over pudding. Cover bowl with foil, tie with string.
Rum Raisin Sauce (Makes 3 cups)
- 1 Cup California raisins
- 1/4 Cup dark rum
- 1 Cup butter or margarine
- 2 Cups Powdered sugar