Ingredients

• 1.5 cups self-rising flour
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 eggs , beaten
• 0.25 cups melted butter
• 0.5 cups prepared mincemeat pie filling
• 0.5 cups whole cranberry sauce
• 0.5 cups pumpkin puree
• 1 , 8 ounce
• 1 , 8 ounce
• 0.33 cups confectioners' sugar

Instructions

1. 1 Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

Nutrition per serving