Quick Christmas Pudding Recipe
I usually bake Christmas pudding in October or November. But this year I ran away and didn’t have time to bake it. But I found a recipe for a quick pudding, which 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 familiarize yourself with the recipe.
Servings
6
Cook Time
300minutes
Servings
6
Cook Time
300minutes
Ingredients
Instructions
  1. Wash the dried fruits well. Can be cut very large. You can take any dried fruits you want.
  2. Pour 100 ml of cognac and let it infuse for at least 2 hours, preferably overnight.
  3. Add the coconut shavings and mix.
  4. Mix the butter and sugar.
  5. And whisk well.
  6. 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.
  8. Add breadcrumbs and sifted flour.
  9. Mix well until smooth.
  10. Lubricate the mold with oil. It is best if it is a glass bowl. Lay out the dough and smooth it out.
  11. Cover with parchment, make a fold (the pudding will increase in volume) and tie it with a thread or twine.
  12. Put a towel on the bottom of the mold, put the pudding mold and pour water to the middle of the mold. Bring to a boil, cook in a water bath under a lid for 4 hours, periodically adding water.
  13. Turn the pudding onto a plate and make punctures with a skewer or toothpick.
  14. Pour over the remaining brandy.
  15. Sprinkle with powdered sugar and serve.
  16. I served the pudding with custard. Enjoy your meal!
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