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Ingredients
- 1 1/2 C self-rising flour
- 1 C white sugar
- 1 tsp. ground cinnamon
- 2 eggs, beaten
- 1/4 C melted butter
- 1/2 C prepared mincemeat pie filling
- 1/2 C whole cranberry sauce
- 1/2 C pumpkin puree
- 1 (8 0z.) container sour cream
- 1 (8 oz.) package cream cheese
- 1/3 C confectioners' sugar
Preparation
Step 1
Directions:
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.