| 1 | In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. |
| 2 | Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. |
| 3 | In another bowl, sift together the flour, baking powder, soda and cinnamon. |
| 4 | Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. |
| 5 | Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. |
| 6 | If using souffle dish, invert a greased glass in the centre of dish. |
| 7 | Spoon batter evenly into prepared dish. |
| 8 | Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. |
| 9 | Microwave at medium for 10 minutes. |
| 10 | Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. |
| 11 | Let stand on counter top for 15 minutes. |
| 12 | Run a knife around the outside of dish. |
| 13 | Invert on to a serving plate and let cool completely. |
| 14 | To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. |
| 15 | Accompany with rum eggnog sauce. |
| 16 | Serves 8 |
