Prepared many weeks before Christmas, Plum Pudding is a typical Anglo-Saxon dish that is served in Ireland and England for Christmas and special occasions. Interested in trying it? Here is a little recipe to prepare this succulent dessert at home and tickle your taste buds!
Presentation of the Plum Pudding
A simple and friendly Christmas cake
Plum Pudding is a sweet preparation made from grapes, sugar, orange and lemon. It is often cooked with a few spoonfuls of alcohol (Irish whiskey or cognac for example).
It is often eaten as a complement to a custard or cognac butter. The main advantage of plum pudding is that it keeps for a long time, and every year it is the delight of young and old alike!
Plum Pudding Recipe
- Number of people: 8
- Preparation time : 45 mn
- Cooking time: 3 hours
- 175 g candied orange and lemon peel
- 300 g brown sugar
- 300g veal kidney fat
- 150g of flour
- 3 eggs
- 10 cl brown beer
- 300 g of grapes from Smyrna
- 300 g currants
- 150 g of Malaga grapes
- 100 g chopped almonds
- 1 tbsp. cinnamon
- ½ teaspoon ginger
- ½ tsp. tsp. nutmeg
- ½ teaspoon mace powder
- 10 cl of cognac, whiskey
Preparation of Plum Pudding
- In a bowl, mix the 300 grams of kidney fat with the brown sugar.
- Add the flour, beer, zest and eggs. Mix everything together until you obtain a homogeneous whole.
- Then add the spices, grapes and almonds and 10 cl of cognac or whiskey (it’s all a matter of taste and preference).
- Just pour the whole thing into a buttered tin, wrap it in baking paper, wrap it in a clean cloth and steam it in a pressure cooker for 3 hours.
- Once the time has elapsed, unwrap the plum pudding, and let it rest in a cool place for 15 days. (In the refrigerator for example). After 15 days, cook it for another hour in the pressure cooker.
- When serving it, don’t hesitate to flambé it again with the alcohol of your choice (whiskey or cognac), then serve it with custard or cognac butter.
- All you have to do is enjoy it!
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