Christmas pudding

Christmas pudding

To make pudding, you need to take:

• 300 g raisins


• 120 g of brown sugar


• 120 g of chopped interior fat


• 60 g of candied fruits


• 60 g flour


• 60 g of biscuits


• 30 g of almonds


• 1 tsp. chopped nutmeg


• 0.5 tsp. salt


• 2 eggs


• 150 ml of milk


• 150 ml of cognac (brandy)


• a peel of one lemon

For a sauce with brandy, take:

• 100 g of flour


• 100 g of oil


• 500 ml of milk


• 50 g of powdered sugar


• brandy (cognac) to taste

For decoration you will need:

• handful of laurel leaves


• handful of cranberries or red currants


• 25 Sugars


• whipped egg whites

Prepare the Christmas pudding forday or even a few days before you are going to eat it. Take a large bowl of pudding and butter it. Take a clean tablecloth and sprinkle it with flour - you will cover it with pudding. Put the bowl aside.

Take another large bowl and mix it in it.brown sugar, interior fat, raisins, crushed candied fruits, flour, ground biscuits, almonds, lemon zest, nutmeg and salt. Stir in the egg mixture, pour in milk and brandy and carefully move.

Transfer the prepared mixture to oiledbowl, cover with a cloth sprinkled with flour and tightly tied with a string to fix the tablecloth on the bowl. Prepare the pudding in a double boiler or on a water bath on a slow fire for 5-6 hours, without forgetting to constantly pour water. The finished Christmas pudding should be infused for several hours or even days. Directly on the day of application, it must be reheated for at least two hours.

While the pudding is warming up, make the sauce with brandy. To do this, melt the pan in oil, add flour and simmer for 2-3 minutes. Gradually enter the milk, sugar powder and brandy (not less than a tablespoon, you can more). Bring to a boil, stirring all the time, and cook for 4-5 minutes.

Make ornaments for a pudding. Sprinkle bay leaves and berries with sugar, dip into whipped whites and let them freeze. Turn over the bowl, topple the hot Christmas pudding on a plate, decorate with candied leaves and berries. Serve the pudding with the sauce. One such pudding is enough for 8 people.

Bon Appetit!