No date on this recipe clipping (from a newspaper) but I’m guessing it to be from the 1960’s. Recipe is typed below along with a scanned copy.

PERFECT ENDING FOR HOLIDAY MEAL–As traditional as the Thanksgiving turkey is a luscious mince-meat dessert. This one is a wonderful variation of the old theme.

HARVEST MINCEMEAT PUDDING.

2 cups dried apricots
3 cups crushed crackers
1/2 cup soft butter or margarine
2 cups mincemeat (moist)
1 teaspoon grated lemon rind
1/2 cup brown sugar, packed
3 egg whites
6 tablespoons sugar

Cover apricots with water and let stand 1/2 hour. Drain. Heat oven to 400 degrees F. (moderately hot oven). Blend together crumbs and butter. Add mincemeat, lemon rind and brown sugar. Blend. Spread one third of mixture over bottom of an 8-inch by 8-inch cake pan. Arrange half the apricots over this layer. Repeat. Top with the last third of crumb mixture. Bake at 400 degrees F. for 20 minutes. Meanwhile, beat egg whites until stiff but still moist. Gradually beat in sugar, continuing to beat until meringue is stiff and glossy. Spread baked pudding with meringue and return to oven to brown (about 8 minutes). Serve warm. Makes 8 servings.