Total Calories: 374
At least 3 hours or up to 3 months before serving:
Generously grease a 1 1/2 -quart steamed pudding mold. In a large bowl, combine flour, sugar, brown sugar and baking soda set aside.
In a small bowl, combine orange juice, egg, orange rind and vanilla until well blended. Add to flour mixture and stir just until flour is moistened. Stir in mincemeat and nuts. Pour into mold and cover with lid. Place on a trivet or rack in a large kettle or Dutch oven. Pour in enough boiling water to reach halfway up sides of mold. Simmer over low heat for 2 1/4 to 2 1/2 hours or until done, adding more boiling water if needed. To test for doneness, remove mold from water and uncover. Pudding is done when a wooden pick inserted 1 inch from edge comes out clean or pudding pulls away from sides of mold.
When done, remove pudding from kettle cool for 5 minutes. Gently loosen pudding from sides of mold and invert onto a serving plate.
If making ahead, remove from mold and cool completely. Wrap in foil and store in the refrigerator up to 1 week or in the freezer up to 3 months. To reheat, keep wrapped in foil thaw if frozen. Place on a rack in a deepkettle. Pour in boiling water to a depth of 1 inch cover and simmer over low heat for 30 minutes or until heated through. Add more boiling water if needed.
Serve pudding warm with Fluffy Hard Sauce.
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