Mincemeat Butterscotch Pudding Food

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

MINCEMEAT BUTTERSCOTCH PUDDING

Steps:

• Prepare pudding according to package directions.
• Add mincemeat while pudding is still hot.
• Pour mixture into either a quart bowl or 6 individual-serving bowls, & chill.

SELF-SAUCING BUTTERSCOTCH PUDDING

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.

MINCEMEAT PLUM PUDDING

Steps:

• 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.

RICH BUTTERSCOTCH PUDDING

Steps:

• Melt the butter in a 3-quart heavy saucepan over medium heat. Add the 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.
• Bring to a boil and cook 30 seconds.
• Remove from heat.
• Heat the whole milk in a heavy saucepan over medium heat; cook until tiny bubbles form around the edge (do not boil. Remove from the heat.
• Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
• Gradually add hot milk. Stir hot milk mixture into brown sugar mixture.
• Cook over medium heat until mixture comes to a boil ,stirring constantly; cook 1 minute.
• Remove from heat; stir in vanilla.
• Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.
• Cover the pudding with plastic wrap; chill 3 hours.

BUTTERSCOTCH PUDDING MUFFINS

Steps:

• Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
• Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
• In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
• Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

HOMEMADE BUTTERSCOTCH PUDDING

Steps:

• in a saucepan, combine sugar, flour, eggs, salt and milk.
• cook over medium heat, stirring constantly until mixture starts to bubble and thicken.
• remove from heat.
• blend in vanilla with a hand blender.
• pour into dessert cups and chill.