Christmas pudding is a symbol of the English festive table, at which people gather at Christmas. They begin to cook it long before December 25th. Traditionally, on November 25, the pudding dough is kneaded; the whole family should participate in this process. Even more exciting, classic English pudding can be kept cool for months after Christmas.
It is necessary
-
- For English Christmas pudding:
- 100 g flour;
- 1/2 teaspoon of ground spice mixture
- 1/4 teaspoon grated nutmeg
- 225 g fresh bread crumbs;
- 250 g of kidney or interior fat;
- 225 g of fine brown sugar;
- 300 g raisins;
- 300 g of raisins;
- 50 g of candied fruits;
- 50 g walnuts or blanched almonds;
- zest of a small orange;
- 4 eggs;
- 60 ml brandy or dry sherry;
- 1/2 teaspoon of almond essence
- 150 ml of milk;
- two 1, 1 liter pudding tins;
- oiled parchment or foil;
- oil for lubricating the mold.
- For the plum pudding:
- 100 g of beef lard;
- 150 g raisins;
- 150 g of cinnamon raisins;
- 50 g of candied lemon peel;
- 50 g of candied orange peel;
- 100 g of peeled almonds;
- 100 g glazed cherries;
- 100 g flour;
- 150 g wheat bread crumbs;
- 100 g brown sugar;
- 1 lemon;
- ground cinnamon twice (on the tip of a knife);
- ground cloves twice (on the tip of a knife);
- allspice twice (on the tip of a knife);
- 0.5 tsp salt;
- 1 orange;
- 200 ml of milk;
- 3 eggs;
- rum
- 5 tbsp. l. cognac;
- vegetable oil.
Instructions
Step 1
English Christmas Pudding Sift the flour, finely chop the lard, chop the candied fruits, nuts, and use a fine grater to remove the zest from the orange. Combine flour with nutmeg, spices, bread crumbs, lard, sugar, raisins, candied fruits, nuts and zest. Whisk three eggs, brandy, milk and almond essence into this mixture.
Step 2
Grease the pudding molds with oil, divide the dough into the desired number of parts, put in the molds, cover with parchment or foil soaked in oil. Fold the parchment or foil into a fold so the pudding can fit while remaining covered. Place the dish in a water bath, tightly closing the lid, cook over medium heat for at least 6 hours, adding water when it boils away.
Step 3
Remove the pudding from the water bath, cool, wrap in foil, place in a cool dark place for 2 weeks to “ripen” the pudding. Then wrap the pudding in oiled paper or foil, place in a water bath, simmer for 2 hours over low heat, put on a heated dish, serve hot with flavored butter, sour cream or custard.
Step 4
Flame pudding Chop the beef lard into small pieces, scald the almonds with boiling water and peel them off, rinse the cinnamon and raisins with hot water, drain, rinse again with cold, remove the zest from the lemon with a grater. Chop candied lemon and orange fruits, cut cherries into quarters, squeeze lemon and orange juice.
Step 5
Combine raisins, cinnamon and almonds in a separate bowl, add flour sifted through a sieve, chopped bacon, bread crumbs, sugar, lemon zest, cinnamon, cloves, allspice, salt and mix well. Beat eggs with cognac. Pour milk, lemon and orange juice into the dry mixture in a bowl, add eggs with cognac and stir, add milk if there is not enough liquid.
Step 6
Prepare a water bath, grease the pudding pan with oil, put the pudding in the pan so that there are still 5 centimeters left to the brim, close the pan tightly with a lid, place the pan in boiling water, cook the pudding for 4 hours, cool, remove from the pan. Dampen a napkin with rum, wrap the pudding in it, then wrap it in foil and refrigerate for 4 weeks.
Step 7
Put the pudding in the same pan in which it was cooked, put it in boiling water for 2 hours. Heat 5 tablespoons of cognac, pour over pudding and light, serve while burning.
