Ingredients
8
8 servings
- •1.5 cups self-rising flour
- •1 cup white sugar
- •1 teaspoon ground cinnamon
- •2 eggs, beaten
- •0.25 cup melted butter
- •0.5 cup prepared mincemeat pie filling
- •0.5 cup whole cranberry sauce
- •0.5 cup pumpkin puree
- •1 (8 ounce) container sour cream
- •1 (8 ounce) package cream cheese
- •0.33333334326744 cup confectioners' sugar
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 490
- Carbohydrate: 65g
- Fat: 23g
- Fiber: 2g
- Protein: 7g
- Sugar: 44g
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