Christmas
Plum Pudding with Brandied Cider Sauce
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Ingredients
1
1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)
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Nutritional
Information
1 Serving:
Calories 347
Total Fat 10g
Saturated Fat 4g
Protein 5g
Carbohydrate 61g
Fiber 2g
Sodium 148mg
Cholesterol 17mg
Introduction:
Although often confused with fruitcake, this classic
Christmas dessert tastes more
like a rich, dense spice cake. This version uses butter instead of the traditional
suet
and can be made with your choice of candied fruit, currants, or raisins.
Serves 8.
Preparation time: 25 minutes.
Cooking time: 2 hours.
Standing time: 10 minutes.
Step 1:
Lightly grease a 1 1/2 quart steamed pudding mold or
casserole. In a medium-size bowl,
stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.
Step 2:
In a large bowl, with an electric mixer on medium,
cream the brown sugar and butter until light,
and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using
a wooden
spoon, stir in one-third of the flour mixture, then half of the apple cider.
Repeat, then stir in the
remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and
pecans.
Step 3:
Spoon the batter evenly into the prepared mold. Cover
mold with foil; tie foil in place with string.
Step 4:
Place mold on rack in a Dutch oven. Pour boiling water
into the Dutch oven until the water is
halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2
hours or until a
toothpick inserted in the center comes out clean.
Step 5:
Place mold upright on a wire rack and let stand for
10 minutes. Using a narrow metal spatula,
loosen side of plum pudding from the mold, then invert the pudding onto a serving
plate.
Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like.
(Or, cover
and refrigerate the pudding--it will keep for 1 week. To reheat the pudding,
steam as
directed in step 4 for 1 hour or until heated through.)
Brandied Cider Sauce:
Step 1:
In a small saucepan, whisk together 3/4
cup apple cider or apple juice,
1/4 cup firmly packed light brown sugar,
and 1 tablespoon cornstarch.
Step
2:
Bring to a boil over moderate heat, whisking constantly.
Cook for 2 minutes
or until the mixture is thickened, whisking constantly.
Step
3:
Stir in 2 tablespoons brandy or apple juice
and 1 teaspoon butter or margarine.
Makes about 3/4 cup.
