Christmas Pudding Recipe
In October-November, I always bake a Christmas pudding or pie, which I carefully store. And we only eat it at Christmas! Who doesn't 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 to be very rich, fragrant and spicy! This is my 500th recipe on the Internet, and I want to treat everyone to this wonderful cake. Do not be afraid of a large number of ingredients: everything is much simpler than it seems!
Servings 6
Cook Time 90 minutes
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
Instructions
- Rinse the dried fruits with hot water, discard them on a sieve. Then pour in 200 ml of cognac and let it brew for at least a day.
- Mix all the dry ingredients.
- Add dried fruits and nuts, zest and crumb of rye bread.
- Add milk, then egg.
- Then add butter and brandy (1 tablespoon each). Mix well.
- Grease the baking dish with butter. Put a piece of foil on the bottom.
- Lay out the dough, cover tightly with foil and bake in a preheated 160 degree oven until ready. I have 1 hour and 30 minutes. Then pierce the pudding with a toothpick in several places and pour brandy over it so that it is well absorbed into the pudding.
- Wrap it in paper, then put it in a bag. Save it for Christmas. Before serving, sprinkle the pudding with powdered sugar or icing, or decorate as desired.