Christmas pudding with raisins
6 servings
420 minutes
It is believed that the attribute of Christmas in its classic form - as a mixture of bread crumbs, fat, dried fruits, brandy, dark beer and spices - pudding became with the light hand of Queen Victoria. But about how its recipe was formed , ideas are vague. According to one version, the original reason was the ancient technology of preserving meat on ships: meat was laid with plums, greased with fat and preserved in this form. Then the meat left the recipe, plums were replaced by raisins and canned fruits , but the name - plum pudding - stuck for the Christmas delicacy. Making pudding according to all the rules requires 7 hours so that all the ingredients become one whole in a water bath, but it can be stored almost forever. On the holiday, English puddings are not so much eaten as exchanged as gifts, and the role of packaging is played by the cloth in which the pudding had been steeped, infused with all the aromas of Christmas.
1
Soak the raisins in brandy for an hour. Drain and reserve about a third of a cup of brandy. Preheat the oven to 230 degrees.
- Raisin: 300 g
- Brandy: 400 ml
2
Chop the dried fruits, mix with 50 grams of butter, crumbs, all the flour, sugar, coconut flakes, grated carrots, zest, and nutmeg. Mix the eggs with molasses, add beer, juices, and brandy, then add the fruit mixture and raisins, and stir. Grease two identical 500 ml molds with butter and fill with the batter. Cover with foil, securing the edges. Pour boiling water into a deep baking tray and immerse the molds in the water so that they are covered to a third of their height. Cover the tray with a suitable lid and bake for about 4.5 hours, adding water to the tray as needed. Remove the molds and let cool.
- Dried fruits: 50 g
- Butter: 55 g
- Almond flour: 180 g
- Muscovado sugar: 50 g
- Wheat flour: 3 tablespoons
- Breadcrumbs: 260 g
- Unsweetened coconut flakes: 30 g
- Carrot: 2 pieces
- Lemon zest: 0.5 teaspoon
- Orange zest: 0.3 teaspoon
- Ground cinnamon: pinch
- Ground nutmeg: pinch
- Chicken egg: 1 piece
- Freshly squeezed orange juice: 2 tablespoons
- Dark beer: 70 ml
- Freshly squeezed lemon juice: 1 teaspoon
- Syrup: 0.5 teaspoon
3
Leave in a dark, cool place for at least a day.
- Brandy: 400 ml