Recipe Talk

This is a step-by-step recipe from McCall's magazine. I lost my copy. I would appreciate it if someone could replace it. Thanks.

McCalls Old Fashioned CHRISTMAS PLUM PUDDING WITH BRANDIED CIDER SAUCE

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.

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)

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
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.

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Elegant English Plum Pudding With Rum Sauce

Ingredients:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 pound beef suet -- finely chopped or
-- ground
1 small tart cooking apple -- peel core &
-- coarsely chop
1/4 cup carrot -- peeled and chopped
3/4 cup dried currants
1 cup seedless raisins
1 cup white raisins
1/2 cup candied mixed fruit peel -- finely chopped
1/2 cup candied cherries -- finely chopped
1/2 cup blanched slivered almonds
1 tablespoon orange peel -- finely grated
1 teaspoon lemon peel -- finely grated
1 cup all-purpose flour
2 cups fresh soft italian or french bread crumbs
1/2 cup dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 eggs
1/2 cup brandy
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
***RUM BUTTER SAUCE***
1 cup butter -- at room temperature
1/2 cup light brown sugar
1/4 teaspoon ground nutmeg
1/2 cup rum

Preparation:
1. Toss ingredients through lemon peel together in large bowl. 2. Add 1 cup flour, bread crumbs (crusts removed), brown sugar, allspice and salt; blend all ingredients together. 3. Beat eggs until light and fluffy; add brandy, orange juice and lemon juice. 4. Pour brandy mixture over fruit mixture; beat with wooden spoon until blended together. 5. Cover; refrigerate overnight 6. Next day, spoon mixture into oiled 1 1/2-quart mold. (Mixture should be within 1 to 1 1/2 inches to top of mold to allow for expansion.) Cover with oiled aluminum foil; drape a dampened kitchen towel around rim of mold and secure with string. 7. Place mold in heavy saucepan; add enough water to saucepan to come about three-quarters of the way up the sides. 8. Bring water to a boil over high heat; reduce and steam pudding 6 to 8 hours, replenishing water level as needed with additional boiling water. 9. Cool pudding to room temperature; remove towel and cover mold tightly with fresh foil. Refrigerate as long as possible for up to several months. 10. To serve: Resteam mold for approximately 1 1/2 to 2 hours. Unmold onto a serving dish; warm a combination of 1/2 cup brandy and 1/4 cup dark rum or bourbon. Ignite and pour, flaming, over pudding. Serve with Rum Butter Sauce. Rum Butter Sauce 1. Beat butter until creamy in electric mixer or food processor; blend in brown sugar and nutmeg. 2. Slowly add rum. Serve with English Plum Pudding.