The Christmas Pudding is a typical Christmas cake from Victorian England, which you can find in stores today in pretty little earthenware jars (because it gets warmer).
The Christmas Pudding contains mainly candied fruits and dried fruits, in particular a large variety of raisins. The Christmas Pudding was originally called a Plum Pudding, not because it contained plums ("plum" in English), and even less prunes as some think ("plum" in English) but raisins: “plums” in fact designate raisins when used in a dessert - this is a definition that dates back to the 19th century .
This is version of it with lots of dates which tastes like figs.
125 g
dates, mashed
2 tsp baking powder
8 tbsp soft butter
125 g sugar
2 eggs
1 tbsp lemon juice
2 tbsp rum
125 g flour
1 tsp cinnamon powder
½ tsp salt
100 g chopped walnuts
125 g raisins
40 ml cognac or rum, brandy, or orange juice if want alcholfree
Preparation
Grease the form well. Place a folded kitchen towel on the bottom of a large saucepan (in which the pudding mold fits well), then fill well with water to about half the height of the pudding mold and let it boil slowly.
In the meantime, mix the date puree with baking powder.
Beat the soft butter with sugar until creamy, fold in the eggs, lemon juice and rum very well, add the flour, cinnamon and salt and stir in well. Then stir in the date mixture, nuts and raisins. Pour the dough into the greased tin, close the tin either with the lid or with solid aluminum foil and put it on the cloth in the saucepan, close the saucepan as well and steam everything over low heat for approx. 2 hours. Then pull off the stove, let it rest for 5 minutes, then drive around with a sharp knife, loosen the pudding, turn it over and serve warm or at room temperature. Pour the cognac onto the pudding at the table and light it immediately (be careful with the flame!). Let the flame burn until it goes out on its own (this only takes a few seconds), only then cut the pudding into pieces
Comments
Post a Comment