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!
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 110 gram Butter soft
- 90 gram Almonds
- 100 gram Dried apricot
- 220 gram Raisins 110 g. - light and 110 g. dark
- 50 gram Cranberries (dried)
- 100 gram Dried plum
- 50 gram Hazelnuts fried
- 170 gram Sugar
- 200 gram Flour
- 5 gram Baking powder
- 1 tablespoon Cocoa powder
- 200 gram Bread rye, crumb
- 3 gram Ginger (ground)
- 5 gram Cinnamon ground
- 1/3 teaspoon Nutmeg (ground)
- 2 gram Vanilin ground
- 2 gram Cloves ground
- 1 piece Orange zest
- 235 ml Milk
- 1 piece Chicken egg
- 500 ml Cognac
Ingredients
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Instructions
- 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.
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