Description
Christmas is a wonderful occasion to indulge in traditions, including culinary traditions. And every country has their Christmas meals. What does Christmas pudding for the British? Not much is not enough, as the Central image of a celebratory table. Can the whole table to install the original modern dishes, but do not put the pudding is impossible, because without it will not work this Holiday. Since time immemorial, the English Christmas pudding is cooked in every family, and each with its own version of the recipe, of many secrets and subtleties.
Ingredients
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Raisins
300 g
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Prunes
100 g
-
Ginger
100 g
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Cognac
130 ml
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Orange
1 piece
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Apple
1 piece
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Almonds
70 g
-
Flour
100 g
-
Crumb bread
50 g
-
Chicken egg
2 piece
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Butter
60 g
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Sunflower oil
50 ml
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Sugar
80 g
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Honey
50 g
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Milk
100 ml
-
Salt
0.25 tsp
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Vanilla
0.25 tsp
-
Cinnamon
0.25 tsp
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Carnation
0.25 piece
-
Nutmeg
0.25 tsp
Cooking
Dried fruits washed and soaked in 80 ml. of brandy and orange juice for a day (possible, but not less than 12 h)
Beat butter with sugar.
One by one add the eggs.
In milk dissolve the honey. Add to the batter and add oil. Mix well.
Add the ground almonds.
Sift the flour with the salt.
Add spices. Vanilla and cinnamon I use TM NAA.
Add the chopped Apple.
The bread crumbs.
Chopped ginger and the soaked dried fruit.
Mix well. Heat-resistant form grease with oil.
On the bottom put a piece of foil.
Spread the batter into the pan, pressing with a spoon to avoid the formation of "voids" in the future cupcake. To smooth the surface.
On the Desk lay the foil, sprinkle the baking paper. In the center of the paper and foil to form a "fold" with a height of about 2 cm. This is done in order, because in the process of cooking, the pudding may slightly increase.
Cover the cupcake so that the foil layer on top, press tightly the paper and foil to the edges of the shape, tie a tight string and trim the "extra" foil and paper.
To place the form in the pan. Fill the pan with boiling water for about ¼ of the height of the form. Cover with a lid. To cook on the stove on low heat for 6-8 hours. As necessary to add water.
Cool completely. Remove the paper and foil.
Using a thin, sharp object to make holes in the cake and soak it with brandy (40-50 ml). Cover cupcake soaked in clean paper and foil. Can be stored in a cool place for 2 months. Every week treat it with a new portion of cognac.
Before serving, sprinkle with powdered sugar. I have powdered sugar with cinnamon TM NAA.
Bon appetit and merry Christmas!
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