Christmas pudding is a traditional dessert dish on the Christmas table in England. According to the classic recipe, it is kneaded long before the holiday and kept in a cool place so that it “ripens”. The longer it is aged, the more aromatic it becomes. This dessert is not baked, but steamed. Before serving it is warmed up, soaked in an alcoholic drink, most often brandy, and flamed right at the table.
It is necessary
-
- For the test:
- 180 g butter;
- 70 g sugar;
- orange;
- 200 g flour;
- 200 g dark raisins;
- 3 eggs;
- 60 g almonds;
- 20 g dark rum;
- 50 g walnuts;
- 30 g of honey;
- 60 g hazelnuts;
- cinnamon to taste.
- For sprinkling:
- 300 g of any candied fruit;
- 20 g butter;
- 20 g of honey;
- 30 g sugar;
- 60 g of any nuts;
- icing sugar for decoration.
Instructions
Step 1
Beat honey, butter and sugar in a saucepan with a mixer until smooth. Beat eggs in a separate bowl. Remove the zest from the orange, squeeze the juice out of the pulp. Add cinnamon and orange zest to the honey-oil mixture. Beat the mixture again and add the eggs. Then add the sifted flour in small portions to the mass and mix everything thoroughly.
Step 2
Fry walnuts, hazelnuts and almonds in a hot skillet without oil for three minutes. Stir the nuts constantly during the roasting process. Chop them finely with a knife. Soak the raisins in the rum for half an hour. Add it along with rum and nuts to the dough, pour in the orange juice. Stir well to distribute the raisins and nuts evenly throughout the dough.
Step 3
Brush the pudding dish with butter. An ordinary pan can act as a form, the main thing is that it fits into another, wider pan, where the pudding will be cooked.
Step 4
Prepare the sprinkling by whisking honey, sugar and butter into a homogeneous mixture. Place nuts and whole candied fruits on the bottom of the mold. Pour the prepared mixture into it. Then put the dough in the mold, smooth it out.
Step 5
Cut a circle out of parchment paper. Its diameter should be three centimeters larger than the diameter of the mold itself. Lubricate it with oil. Cover the top of the form with this circle, folding back the edges. Secure them around the mold with twine.
Step 6
Place the pudding in a larger bowl. Pour in cold water so that the container is only one third full. Put it on high heat, reduce it after boiling and cook the pudding, covered, for three hours. Check the water level in the container periodically and refill to 1/3.
Step 7
Remove the finished pudding from the mold, cool to room temperature and put in a cool place for 12 hours. Then sprinkle the top of the pudding with powdered sugar and serve.
