Air Date: 12/16/2008
12 to 16 servings
1 cup sugar
1 cup milk
1 (20-1/2-ounce) container mincemeat with rum and brandy
2 cups pecans, chopped
1 cup all-purpose flour
7 slices white bread, torn into small pieces
Coat a 10-inch Bundt pan or tube pan with nonstick cooking spray.
In a large bowl, beat the butter, sugar, milk, and eggs until well combined. Add the remaining ingredients and beat until well combined.
Pour into the prepared pan and cover tightly with aluminum foil. Fill a large soup pot halfway with hot water and place the pan in the pot. Cover and cook over medium heat for 2-1/2 hours. Remove the pan from the pot and allow to cool for 15 minutes.
Uncover and invert the pudding onto a serving platter. Serve warm, or allow to cool before serving.
Great Go-Along: It's easy to spark this up with a sauce you make by whisking 1-3/4 cups confectioners' sugar, 1/3 cup melted butter, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and 1 tablespoon light rum until smooth and creamy. If you prefer a vanilla-flavored sauce, eliminate the rum and increase the vanilla extract to 1 teaspoon.