Plum Pudding – English Christmas dessert with plums and raisins
Portions: 10 persons | Preparation: 26325 minutes
The Brits keep this original plum pudding dessert made from dried fruit in the pantry for a few weeks before Christmas. Before serving, baste the pudding cake effectively with schnapps and flambé it for a stronger taste.
Please review recipe:
- 450 g butter, eg cream butter Burro Soresina
- 75 g lemon peel
- 75 g orange peel
- 450 g raisins, dark
- 450 g plums, in small pieces
- 225 g currants
- 1 tsp cinnamon
- 1 tsp nutmeg, ground
- ¼ tsp cloves, ground
- ¼ tsp allspice, ground
- ¼ tsp black pepper
- 300ml cognac
- 240ml milk
- 240ml sherry, or port
- 570g breadcrumbs, fresh
- 12 eggs
- 200 g sugar
- 1 tsp salt
- 2 tsp butter
For serving and garnish
- 40 ml brandy, or cognac
- 5 tbsp powdered sugar
- 1 tbsp lemon juice
- 5-6 sprigs of rosemary
- 1 tbsp cranberries
- glass jar
- pudding moulds
- kitchen brush
- kitchen torch
- Mix the candied fruit with raisins, plums and spices.
- Pour the mixture into a glass and pour 60 ml of cognac over it.
- Put the mixture in the fridge for 4 days.
- Add another 60 ml of alcohol every day.
- Stir the warm milk with sherry or port and add to the breadcrumbs.
- Using a wire whisk to beat the eggs and sugar.
- Add the butter in small pieces.
- Mix the fruit mixture from the cognac with the soaked breadcrumbs, egg-butter Combine the batter and salt.
- Press the pudding into one or 2 greased and already greased dome-shaped pudding molds.
- Fill ⅔ full and seal tightly with several layers of foil.
- The pudding should be wrapped properly to avoid water during preparation can get in.
- Fill a wide pot or roaster with boiling water and put the pudding molds in.
- The water should reach about the middle of the mold.
- The pudding 6 – 7 hours at low temperatures Cook at low heat in a water bath.
- Add hot water to the pot as needed.
- Preheat the oven to 120 degrees.
- Remove the pudding from the water bath, remove the foil and bake for 30 minutes.
- Let the pudding cool down , pour some brandy over it.
- Cover with a clean plate, wrap in several layers of cling film and leave in the fridge for 2 – 3 weeks.
- Change the aluminum foil every two days to keep mold away.
- Before serving the Place the pudding in a water bath for 2 – 3 hours.
- Remove from the mold, pour cognac over it if desired and flambé.
- Mix the powdered sugar and lemon juice together thoroughly.
- Glaze the plum pudding as soon as it has burned out.
- Plump pudding with rosemary and Garnish with berries in the form of a wreath around the edge.