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Print Recipe
Quick Christmas Pudding Recipe
I usually bake Christmas pudding in October or November. But this year I ran and did not have time to bake it. But I found a Quick pudding recipe that is much simpler than the traditional one. You can bake it in advance, but no more than two weeks before the holiday, or you can bake it and immediately serve it to the table. Who hasn't baked this Christmas miracle yet? I invite you to read the recipe.
Cook Time 300 minutes
Servings
Ingredients
Cook Time 300 minutes
Servings
Ingredients
Instructions
  1. Wash the dried fruits well. Very large can be cut. You can take any dried fruit you want.
    Wash the dried fruits well. Very large can be cut. You can take any dried fruit you want.
  2. Pour 100 ml of cognac and let it brew for at least 2 hours, preferably overnight.
    Pour 100 ml of cognac and let it brew for at least 2 hours, preferably overnight.
  3. Add the coconut shavings and stir.
    Add the coconut shavings and stir.
  4. Mix the butter with the sugar.
    Mix the butter with the sugar.
  5. And whisk well.
    And whisk well.
  6. Add the eggs one at a time, without ceasing to beat.
    Add the eggs one at a time, without ceasing to beat.
  7. Mix the dried fruits with the oil mixture and add all the spices.
    Mix the dried fruits with the oil mixture and add all the spices.
  8. Add the bread crumbs and sifted flour.
    Add the bread crumbs and sifted flour.
  9. Mix well until smooth.
    Mix well until smooth.
  10. Grease the form with oil. It is best if it is a glass bowl. Lay out the dough and flatten.
    Grease the form with oil. It is best if it is a glass bowl. Lay out the dough and flatten.
  11. Cover with parchment, make a fold ( the pudding will increase in volume) and tie it with thread or twine.
    Cover with parchment, make a fold ( the pudding will increase in volume) and tie it with thread or twine.
  12. Put a towel on the bottom of the pan, place the pudding pan and pour water to the middle of the pan. Bring to a boil cook in a water bath under a lid for 4 hours, periodically adding water.
    Put a towel on the bottom of the pan, place the pudding pan and pour water to the middle of the pan. Bring to a boil cook in a water bath under a lid for 4 hours, periodically adding water.
  13. Turn the pudding over on a plate and make punctures with a skewer or toothpick.
    Turn the pudding over on a plate and make punctures with a skewer or toothpick.
  14. Pour over the remaining brandy.
    Pour over the remaining brandy.
  15. Sprinkle with powdered sugar and serve.
    Sprinkle with powdered sugar and serve.
  16. I served the pudding with custard. Bon Appetit!
    I served the pudding with custard. Bon Appetit!

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