Christmas Pudding: Recipe

You will need
  • - 250 grams of black currant;
  • - 250 grams of light raisins;
  • - 250 grams of dark raisins;
  • - 250 grams of bread crumbs;
  • - 250 grams of sugar;
  • - 120 grams of butter;
  • - 120 grams of candied fruit (mixture);
  • - 100 grams of pitted cherries;
  • - 200 grams of almond;
  • - 100 grams of walnuts;
  • - one carrot;
  • - one apple;
  • - a tablespoon of flour;
  • - three eggs;
  • - 150 ml of brandy;
  • - peel of one lemon and one orange;
  • - a pinch of salt;
  • - One teaspoon of cardamom;
  • - 1/2 teaspoon of nutmeg;
  • - A bag of vanilla;
  • - 250 grams of prunes and dried apricots (equally).
Instruction
First, rinse all the dried fruits thoroughly in cold water and drain them in a colander to drain all the water. Grate lemon and orange zest, grind nuts, grate pre-washed carrots and apples on a fine grater.
Take a deep bowl and mix in it all the raisins, crushed candied fruits, dried apricots and prunes, nuts, cherries, and grated carrots and an apple.
In another bowl, mix eggs, sugar, salt, fragrant spices, breadcrumbs, softened butter, brandy.
Combine the components of both bowls and mix everything thoroughly (at this stage it is best to knead the mass with your hands).
Grease the glass heat-resistant form with plenty of oil (it is best to purchase a special form for cooking pudding, but if you don�t have one at hand, you can use a metal bowl). Put the prepared mixture into it and try to apply the mass with your hands as tightly as possible.
Put the form with the mixture in a water bath, pre-covered the pudding with baking paper and tightly covered with a lid (this is required so that brandy and water do not evaporate). To do this, pour water into a large saucepan, put the bowl with pudding into the saucepan so that it does not touch the bottom and walls of the saucepan and is half immersed in water.
As soon as the water in the pan boils, reduce heat to low and cook the pudding for four hours. It should be noted that during cooking it is necessary to pour water into the saucepan, it is desirable to do this every 30-40 minutes.
After four hours, remove the pudding from the water bath, cover it with a flat plate and gently turn it over.Before serving, pour a platter of strong brandy and set it on fire.

Date: 12.10.2018, 00:46 / Views: 45383

Related News


Holiday weekends with a couple of new recipes
You need to assess the property
How to make french pear tatin
Why our speech is ourselves
Quiz: Answer 16 questions and we will determine your level of education