Instructions: In small saucepan, break mince meat into pieces; add juice and rind.

Boil briskly 2 minutes, stir occasionally. Cool.

In large mixer bowl, beat eggs until lemon-colored: add sugar and flavoring. Stir in crumbs and mince meat.

Sift together dry ingredients; blend into egg mixture. Stir in nuts.

Turn into well-buttered 1 quart mold; cover with aluminum foil.

Place a trivet in a deep kettle; add hot water to a depth of 2". Place mold on trivet. Cover kettle. Bring water to a boil; reduce heat to low and steam 1 hour. Remove from kettle; unmold.

Serve with Brandied Hard Sauce (see recipe).

Garnish as desired.

Refrigerate leftovers.

TIP: This pudding can be made ahead and frozen.

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