Recipe for...Christmas Plum Pudding with Brandied Cider Sauce


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Christmas Plum Pudding with Brandied Cider Sauce This recipe is rated : 0 Recipe 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) Cooking Procedures 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 wooden pick 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 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. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: a small quantity will go very far both to color and to flavor ; and put away in a cool place this butter will keep, after the box has been opened, for weeks. The crayfish tails are also imported, ready for use, in small glass jars. I will give you only one more recipe of this kind of soups, a vermicelli soup, to which we gave the name : Potage aux Voyageurs (Travellers' Soup). 1 Take either chicken or veal broth ; cook vermicelli in it, of the thick kind, until soft, but not so that it
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