Christmas plum pudding

Christmas recipe Christmas Plum Pudding Ingredients > 1 1/4 cups all-purpose flour 1 tsp. grated orange rind 1 tsp. ground cinnamon 3/4 tsp. baking powder 1/2 tsp. ground ginger 1/8 tsp. 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 Method > Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, mix together flour, orange rind, cinnamon, baking powder, ginger, and cloves. In a large bowl, with an electric mixer on medium, cream together 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. Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string or twist tie. 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. 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. Top with vanilla ice cream if you like. Cover and refrigerate the pudding, it will keep for 1 week. To reheat the pudding, steam as directed for 1 hour or until heated through.