Christmas pudding, or flame pudding, is the main treat festive table in the UK which is Anglican church traditions always started cooking a few weeks before Christmas Everyone is involved in the process of kneading pudding family members. Each in turn interferes with it clockwise and makes a wish to be fulfilled in the coming year. Dried fruits, nuts and spices are mixed with fat, eggs, flour and sugar, pour strong alcohol and insist. Then over several hours steamed in a special round shape for pudding. Thanks to the alcohol contained in the pudding, it can stored for a long time and from this it becomes only more seasoned and tastier. But you don’t have to stand pudding at all, it’s It turns out quite tasty and immediately after cooking. Serve pudding taken with custard, and decorate it with a sprig of holly – one of the Christmas characters in Western Europe. Share with друзьями: 
Time: 6 час.Difficulty: medium Servings: 12-14 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pudding
- 1 tbsp. light raisins
- 1 tbsp. dark raisins
- 1 tbsp. walnut
- 0.5 tbsp. candied orange
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp salt
- 0.5 tsp ground allspice
- 0.5 tbsp. brandy or dry sherry
- 5 large eggs
- 1 tbsp. Sahara
- 1 tbsp. milk
- 2 tbsp. flour
- 2 tbsp. breadcrumbs
- 1 tbsp. (230 gr.) Butter, melted
- 1 tsp soda
English cream
- 1 tbsp. low fat cream 10%
- 2 egg yolks
- 2 tbsp. l Sahara
- 1 tsp vanilla extract
Recipes with similar ingredients: raisins, walnuts, candied fruits, cinnamon, cloves, nutmeg, allspice, brandy, sherry, eggs, sugar, milk, flour, breadcrumbs, butter, cream, vanilla extract
Recipe preparation:
- Lubricate the two-liter pudding mold with a thin layer of butter (rounded metal or ceramic form with a lid) and prepare a large pot by pouring 7 cm of water into it.
- Combine raisins, walnuts, candied fruits, cinnamon, cloves, nutmeg, salt and allspice. Stir in cognac (or sherry) and set aside while doing others ingredients.
- Beat eggs with sugar and then add milk. Sift there mix the flour, then stir in the breadcrumbs and melted butter. Stir in prepared dried fruits and nuts (along with liquid). In a small bowl, mix the soda for baking and 1 tbsp. l warm water and quickly mix in the dough. Transfer the dough into the prepared pudding dish and cover the lid.
- Put a pot of water on the stove and bring to a weak boiling. Put a cookie cutter or other in the pan a similar ring (you can even a low tin can with a cut out lid and bottom) and place a pudding shape on the ring (so that it did not touch the bottom of the pan). Cover the pan and evaporate pudding for 4 hours, periodically checking the water level. Remove the pudding from the pan, remove the lid and let it cool in within an hour. Then put the pudding out of the mold and serve with English cream.
English cream
In a small saucepan, heat the cream, just slightly bringing them to boiling.
- In a separate bowl, beat the egg yolks with sugar. Slow, stirring with a whisk, pour in the hot cream, then transfer the whole mix back into the pan. Cook the cream over medium heat, stirring occasionally. with a wooden spoon until it covers the back of the spoon, about 3 minutes. Strain the custard, cool it to room temperature and then refrigerate until feed. Output: 1 and 1/4 Art. cream
