English Christmas Pudding

Treat yourself to an original English dessert that must not be missing from the festively decorated table.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 305 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 100 g Fat, beef tallow

  • 150 g Raisins

  • 150 g Raisins, golden

  • 20 g Candied fruit

  • 30 g Candied fruit

  • 100 g Nuts, almonds

  • 100 g Candied fruit

  • 100 g Wheat flour, white, multi-purpose

  • 150 g Breadcrumbs, dried

  • 100 g Sugar, brown

  • 1 piece Juice, lemon

  • 1 piece Orange, fresh

  • 1 pinch Spices, cinnamon, ground

  • 1 pinch Spices, thyme, dried

  • 0.5 pinch Salt, table

  • 1 cup Milk, whole milk

  • 3 pieces Egg, fresh

  • 3 spoons Alcohol, Brandy

  • 3 spoons Oil, vegetable oil, canola

Steps

  1. Wash the lemon, grate the zest, cut it in half, and squeeze it. Also squeeze the orange. Cut the beef suet into smaller pieces. Wash the raisins in hot water and dry them thoroughly. Finely chop the candied lemon and orange peel and the almonds. Cut the candied cherries into four pieces. Mix the fruit and almonds in a large bowl and add the suet, flour, breadcrumbs, sugar, lemon zest, spices, and salt. Mix the ingredients well.

  2. Pour in the lemon and orange juice and the milk. Beat the eggs and brandy in a bowl with a whisk, pour into the bowl, and mix until the ingredients are well combined. If necessary, add more milk.

  3. Boil water in a tall pot for a water bath. Prepare a pudding mold with a lid (a mold for steamed puddings) and grease both with oil. Pour the pudding mixture into the mold. It is important that the mixture reaches 5 cm below the edge and cover the mold. Place it in the boiling water so that it is submerged up to 2/3 of its height. Cook the pudding for 4 hours over moderate heat. The water should simmer gently the entire time.

  4. Uncover the Christmas pudding, let it cool, and turn it out of the mold. Wrap it in a cloth that has been moistened with rum, then wrap it in heavy-duty aluminum foil and store it in the freezer for at least 4 weeks.

  5. Before serving the pudding, return it to the mold in which it was cooked and heat it in boiling water for 1-1.5 hours. Turn the pudding out of the mold onto a serving plate, let it cool, and serve.

Nutrition Information (Per 100g)

  • Calories: 287.11 kcal
  • Fat: 11.02 g
    • Saturated Fat: 3.69 g
  • Carbohydrates: 41.59 g
    • Sugars: 20.7 g
  • Protein: 5.45 g
  • Fiber: 2.42 g

Advice

Serve the pudding with Cumberland rum sauce. If you dont have a pudding mold, you can pour the pudding mixture into regular pots, which you cover with aluminum foil lids. Steam must not reach the pudding mixture. The mixture should always reach three fingers below the edge of the pot because the pudding rises during cooking. It is best to use organic lemons, the peel of which is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax in which the toxins are found.