Christmas Plum Pudding With Brandied Cider Sauce

[quicklook-recipe prep_time=”25 min” cook_time=”2 hrs” serves=”8″ details=”” ] This version uses butter instead of the traditional suet and can be

[quicklook-recipe prep_time=”25 min” cook_time=”2 hrs” serves=”8″ details=”” ]

This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins.

[ingredients-list title=”Ingredients” serving_size=””]

  • 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)


[step-list-wrapper title=”How to make it” time=”2 hours, 25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Spoon batter evenly into the prepared mold. Cover mold with foil. Tie foil in place with string. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] Cook, covered, over low heat 2 to 2 1/2 hours or until a toothpick inserted in center comes out clean. [/step-item]

[step-item number=”6″ image_url=”” title=”” ] Place mold upright on a wire rack and let stand 10 minutes. [/step-item]

[step-item number=”7″ image_url=”” title=”” ] Using a narrow metal spatula, loosen side of plum pudding from mold, then invert pudding onto a serving plate. [/step-item]

[step-item number=”8″ image_url=”” title=”” ] 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.)[/step-item]


[ingredients-list title=”Brandied Cider Sauce” serving_size=””]

  • 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

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest