Mincemeat Pudding Recipe
Ingredients
| Salt | 1⁄8 Teaspoon | |
| Flour | 1 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 2 , separated | |
| Orange juice | 1⁄4 Cup (4 tbs) | |
| Butter | 1 Tablespoon | |
| Mincemeat | 5 Ounce (Prepared Accord-To Directions) |
Nutrition Facts
Serving size: Complete recipe
Calories 1355 Calories from Fat 638
% Daily Value*
Total Fat 71 g109.4%
Saturated Fat 31.3 g156.6%
Trans Fat 0 g
Cholesterol 589.8 mg196.6%
Sodium 2408.1 mg100.3%
Total Carbohydrates 137 g45.7%
Dietary Fiber 0.8 g3.2%
Sugars 90.5 g
Protein 45 g89.4%
Vitamin A 26.6% Vitamin C 51.7%
Calcium 45% Iron 21.2%
*Based on a 2000 Calorie diet
Directions
Add about 1/2 cup of the cold milk and stir until smooth.
Add remaining milk and cook over hot water, stirring occasionally until mixture is smooth and thickened.
Beat egg whites until stiff, add dash of salt and remaining sugar.
Continue to beat until very stiff.
Pour a small amount of hot custard over beaten egg yolks and return to double boiler.
Add orange juice, butter and prepared mince meat.
Then fold in half the beaten egg whites and spread the remainder over the top.
Cover and cook over hot water for 3 minutes.
Cool.
This pudding is soft and should be spooned into sherbets to serve.
Chef
