In October-November I always bake Christmas pudding or cake, which I carefully keep. And we only eat it at Christmas! Who does not know, this pudding is baked a few months before Christmas. impregnated with alcohol (which in this case acts as a preservative), wrapped in paper and stored in a cool place until Christmas. This year I have a new pudding recipe - and it turns out it is very rich, fragrant and spicy! This is my 500 recipe online and I want to treat everyone to this wonderful pastry. Do not be afraid of a large number of ingredients: everything is much easier than it seems!
Wash dried fruits with hot water, throw them on a sieve. Then pour 200 ml of brandy and let steep for at least a day.
Mix all dry ingredients.
Add dried fruits and nuts, zest and crumb of rye bread.
Add milk, then egg.
Then add butter and cognac (1 tablespoon). Stir well.
Grease the baking dish with butter. On the bottom place a piece of foil.
Lay out the dough, cover tightly with foil and bake in a preheated oven to 160 degrees until ready. I got 1 hour and 30 minutes. Then do pierce pudding toothpick in several places and pour the brandy, so it is well absorbed in the ruding.
Wrap in paper, then put in a bag. Keep it till Christmas. Before serving, sprinkle with powdered sugar or icing, or decorate the pudding as desired.