Description
In October-November I always bake Christmas pudding or cake, which is carefully stored. And we only eat it at Christmas! Who knows, this pudding bake for a few months before Christmas. impregnated with alcohol (which in this case acts as conservator), wrapped in paper and stored in a cool place until Christmas. This year I have a new pudding recipe, and it turns out he is a very rich, flavorful and spicy! This is my 500 recipe on the website, and I want to buy all of the cook of this wonderful pastry. Do not worry large number of ingredients: it's much easier than it looks!
Ingredients
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Butter
110 g
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Almonds
90 g
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Dried apricots
100 g
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Raisins
220 g
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Cranberry
50 g
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Prunes
100 g
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Hazelnuts
50 g
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Sugar
170 g
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Flour
200 g
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Leavening agent
5 g
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Cocoa powder
1 Tbsp
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Bread
200 g
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Ginger
3 g
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Cinnamon
5 g
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Nutmeg
0.333 tsp
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Vanilla
2 g
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Carnation
2 g
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Orange zest
1 piece
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Milk
235 g
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Chicken egg
1 piece
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Cognac
500 ml
Cooking
Dried fruits wash with hot water, drain on a sieve. Then pour 200 ml of brandy and let steep for at least a day.
Mix all the dry ingredients.
Add dried fruit and nuts, peel and rye bread crumb.
Add milk, then egg.
Then oil and brandy (1 tbsp). Mix well.
Oil I always use TM ITSELF. It is made from natural cream and has high taste qualities.
Form for baking grease with butter. On the bottom place a piece of foil.
Put the dough, cover tightly with foil and bake in a preheated 160 degree oven until tender. I managed 1 hour 30 minutes. Then do pierce the pudding with a toothpick in several places and pour over brandy that it is well absorbed into Roding.
Wrap in paper, then put in the package. Keep until Christmas. Before serving, sprinkle with powdered sugar, or frosting, or decorate the pudding to your liking.
Bon appetit!
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