Christmas Plum Pudding With Brandied Cider Sauce

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.



Prep time: 25 minutes
Cooking time: 2 hours
Standing time: 10 minutes

You Will Need
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon 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 (recipe follows)
Vanilla ice cream (optional)

What to Do
1. Lightly grease a 1 1/2-quart steamed-pudding mold or casserole; set aside. Stir together the flour, orange rind, cinnamon, baking powder, ginger and cloves in a medium bowl.

2. Beat brown sugar and butter together in a large bowl on medium speed until light and fluffy, scraping side of bowl often. Add 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.

3. Spoon batter evenly into the prepared mold. Cover mold with foil. Tie foil in place with string.

4. Place mold on a rack in a Dutch oven. Carefully pour boiling water into the Dutch oven until the water is halfway up the side of the mold.

5. Cook, covered, over low heat 2 to 2 1/2 hours or until a toothpick inserted in center comes out clean.

6. Place mold upright on a wire rack and let stand 10 minutes.

7. Using a narrow metal spatula, loosen side of plum pudding from mold, then invert pudding onto a serving plate.

8. Serve warm with Brandied Cider Sauce; top with vanilla ice cream, if desired. (Can be made ahead. Cover pudding with foil and refrigerate up to 1 week. To reheat: Steam as directed in step 4 for 1 hour or until heated through.)

Serves: 8

Brandied Cider Sauce
3/4 cup apple cider or apple juice
1/4 cup firmly packed light brown sugar
1 tablespoon cornstarch
2 tablespoons brandy or apple juice
1 teaspoon butter or margarine

Whisk together apple cider, brown sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking constantly. Cook 2 minutes or until thickened, whisking constantly. Remove from heat; stir in brandy and butter. Makes about 3/4 cup.

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