Dried Fruit and Minced Meat Pudding is a dish with a rich tradition that uniquely combines sweet and savory flavors. Its origin dates back to ancient European customs, especially in the United Kingdom, where it is known as Christmas pudding. This recipe was adapted in various Latin American countries, incorporating local ingredients and variations, and in some places it is called "meat and fruit pudding" or simply "Christmas pudding".
In each Latin American country, the name and ingredients may vary: for example, in Mexico, there are similar preparations that integrate dried fruits and meat in traditional desserts, while in countries like Argentina or Chile, the pudding acquires a special touch with the addition of spices and liquors such as dark rum. This dish is usually a star during festive seasons, offering a perfect balance of textures and flavors.
How to Prepare Dried Fruit and Minced Meat Pudding
This recipe is a delicious mix of ingredients that promises a unique culinary experience, ideal for sharing on special occasions.
Ingredients: minced meat, brown sugar, butter, orange juice, orange zest, dark rum, wheat flour, baking powder, baking soda, cinnamon, eggs, nuts.
Steps:
In a 4-cup measuring bowl or glass bowl, combine the minced meat, brown sugar, butter, orange juice, zest, and rum.
Heat in the microwave on high for 3 minutes or until the butter is melted and the mixture is hot, stirring once.
In another bowl, sift together the flour, baking powder, baking soda, and cinnamon.
Pour the minced meat mixture over the dry ingredients along with the beaten eggs and nuts.
Stir until the batter is well combined.
Lightly grease a 2-quart ring mold or a soufflé dish and line the bottom with parchment paper, grease the paper.
If using a soufflé dish, place an inverted greased glass in the center of the dish.
Pour the batter evenly into the prepared mold.
Place an inverted dinner plate on the bottom of the microwave and put the mold on the plate.
Heat in the microwave on medium power for 10 minutes.
Turn the mold and heat on high power for 2 to 4 more minutes or until the top is no longer wet.
Let it rest on the counter for 15 minutes.
Run a knife around the edge of the mold.
Flip onto a serving plate and let it cool completely.
To serve, reheat the uncovered pudding on medium power for 4 to 6 minutes or until hot.
Serve with rum eggnog sauce to enhance its flavor.
