Pudding is a classic English treat that is prepared exclusively for Christmas. This dish is incredibly popular in the USA, UK, Canada and Australia. Its main components are eggs, bread crumbs, dried fruits and various aromatic spices.
Pick your recipe
You will need
- - 250 grams of black currant;
- - 250 grams of light raisins;
- - 250 grams of dark raisins;
- - 250 grams of breadcrumbs;
- - 250 grams of sugar;
- - 120 grams of butter;
- - 120 grams of candied fruits (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 cognac;
- - 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).
Instruction manual
1
First of all, thoroughly rinse all dried fruits in cold water and drop them in a colander so that all the glass is glass. Grate the zest of lemon and orange, grind nuts, grate the pre-washed carrots and apples on a fine grater.
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, 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).
3
Grease a glass heat-resistant form with 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 in it and try to take the mass as tightly as possible with your hands.
4
Put the mold with the mixture in a water bath, after covering the pudding with baking paper and tightly covering it with a lid (this is necessary so that the cognac and water do not evaporate). To do this, pour water into a large pan, put the bowl with pudding in the pan so that it does not touch the bottom and walls of the pan and is half immersed in water.
As soon as the water in the pan boils, reduce the heat to a minimum and cook the pudding for four hours. It should be noted that during cooking it is necessary to add water to the saucepan, it is advisable to do this every 30-40 minutes.
5
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 serving of strong brandy on the dish and set fire to it.