Recipes
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Christmas pudding

For the festive table

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Ingredients for 4 people

  • 150 gr. raisins blonde
  • 200 gr. black currants
  • 150 gr. pieces of various candied fruits
  • 5 prunes, chopped
  • 1 tbsp cinnamon
  • zest of 1 orange
  • ½ κ.τ.γ. cloves
  • ½ κ.τ.γ. nutmeg
  • 150 ml of brandy
  • 5 eggs
  • 250 gr. Brown sugar
  • 250 gr. fresh cow butter
  • 100 ml whole milk
  • 250 g flour for all uses
  • 150 gr. almond powder
  • 18 gr. baking powder
  • 2 gr. salt

Implementation

  1. First, ideally from the night before, put the raisins in a bowl with the brandy to soak.
  2. In the execution of the recipe now, in a bowl mix the mixture with the raisins with the brandy, with the candied fruits, the plums and the orange zest.
  3. In a second bowl, mix the cinnamon, cloves, nutmeg, flour, almond powder, salt and baking powder.
  4. Put the butter and sugar in the bowl of the mixer and beat them with the feather until they are slightly fluffy.
  5. Add the eggs one by one and after they are assimilated in the mixture, continue beating and gradually add the milk.
  6. Put the flour mixture in the mixer and continue mixing on low speed for another 2-3 minutes.
  7. Finally add the mixture of dried fruits with brandy.
  8. Butter and flour a large or two medium-sized hemispherical (baby) molds and put in the mixture. Cover the surface of the mold with cling film 2 times.
  9. Bake in a large saucepan (ben-marie) over medium to high heat, maintaining the water level at ¾ of the pan, for about 4 hours.
  10. After you try with the knife that the pudding is cooked, leave it out of the pot for a while and then unmold it.
  11. Serve the Christmas pudding on a plate and once it cools, sprinkle with icing sugar.