Pudding is a classic English treat prepared exclusively for Christmas. This dish is incredibly popular in the USA, UK, Canada and Australia. Its main ingredients are eggs, bread crumbs, dried fruits and various aromatic spices.
It is necessary
- - 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 fruits (mixture);
- - 100 grams of pitted cherries;
- - 200 grams of almonds;
- - 100 grams of walnuts;
- - one carrot;
- - one apple;
- - a tablespoon of flour;
- - three eggs;
- - 150 ml of brandy;
- - zest of one lemon and one orange;
- - a pinch of salt;
- - one teaspoon of cardamom;
- 1/2 teaspoon nutmeg
- - a bag of vanillin;
- - 250 grams of prunes and dried apricots (equally).
Instructions
Step 1
First of all, thoroughly rinse all dried fruits in cold water and discard them in a colander to drain all the water. Grate the zest of lemon and orange, chop the nuts, grate the previously washed carrots and apple on a fine grater.
Step 2
Take a deep bowl and mix in it all the raisins, chopped candied fruits, dried apricots and prunes, nuts, cherries, as well as grated carrots and apples.
In another bowl, combine eggs, sugar, salt, aromatic spices, bread crumbs, softened butter, cognac.
Combine the ingredients of both bowls and mix everything thoroughly (at this stage, it is best to knead the mass with your hands).
Step 3
Grease a glass heat-resistant form with plenty of oil (it is best to get 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 crush the mass with your hands as tightly as possible.
Step 4
Place the mold with the mixture in a water bath, having previously covered the pudding with baking paper and tightly covered with a lid (this is required so that the cognac and water do not evaporate). To do this, pour water into a large saucepan, and place the bowl of pudding in the saucepan so that it does not touch the bottom and sides of the pan and is half submerged in water.
Once the water in the saucepan is boiling, reduce heat to low and cook the pudding for four hours. It is worth noting that during cooking it is necessary to add water to the saucepan, preferably every 30-40 minutes.
Step 5
After four hours, remove the pudding from the water bath, cover with a flat plate and gently turn over. Pour a portion of the strong brandy over the dish and light it before serving.
