Plum Pudding – English Christmas dessert with plums and raisins

Plum Pudding - English Christmas dessert with plums and raisins

Portions: 10 persons | Preparation time: 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:

Ø 5 out of 5 stars ( 3 votes )
Plum Pudding - English Christmas dessert with plums and raisins
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:

Ø 5 out of 5 stars ( 3 votes )

Season: Christmas | Region: Europe | Preparation: Baking, Cooking | Menu: Desserts | Cuisine: English recipes

Ingredients

Pudding

  • 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

Utensils

  • glass jar
  • whisk
  • bowl
  • pudding moulds
  • pot
  • kitchen brush
  • kitchen torch

Instructions

  1. Mix the candied fruit with raisins, plums and spices.
  2. Pour the mixture into a glass and pour 60 ml of cognac over it.
  3. Put the mixture in the fridge for 4 days.
  4. Add another 60 ml of alcohol every day.
  5. Stir the warm milk with sherry or port and add to the breadcrumbs.
  6. Using a wire whisk to beat the eggs and sugar.
  7. Add the butter in small pieces.
  8. Mix the fruit mixture from the cognac with the soaked breadcrumbs, egg-butter Combine the batter and salt.
  9. Press the pudding into one or 2 greased and already greased dome-shaped pudding molds.
  10. Fill ⅔ full and seal tightly with several layers of foil.
  11. The pudding should be wrapped properly to avoid water during preparation can get in.
  12. Fill a wide pot or roaster with boiling water and put the pudding molds in.
  13. The water should reach about the middle of the mold.
  14. The pudding 6 – 7 hours at low temperatures Cook at low heat in a water bath.
  15. Add hot water to the pot as needed.
  16. Preheat the oven to 120 degrees.
  17. Remove the pudding from the water bath, remove the foil and bake for 30 minutes.
  18. Let the pudding cool down , pour some brandy over it.
  19. Cover with a clean plate, wrap in several layers of cling film and leave in the fridge for 2 – 3 weeks.
  20. Change the aluminum foil every two days to keep mold away.
  21. Before serving the Place the pudding in a water bath for 2 – 3 hours.
  22. Remove from the mold, pour cognac over it if desired and flambé.
  23. Mix the powdered sugar and lemon juice together thoroughly.
  24. Glaze the plum pudding as soon as it has burned out.
  25. Plump pudding with rosemary and Garnish with berries in the form of a wreath around the edge.