Christmas Pudding

0
Average: 0 (0 votes)
(0 votes)
Christmas Pudding
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
3 h. 50 min.
Preparation

Ingredients

for
8
For the Christmas Pudding
100 grams mixed candied Fruit
75 grams Date
1 tablespoon lemon juice
2 teaspoons Baking powder
8 tablespoons softened butter
125 grams sugar
2 eggs
2 tablespoons Rum
125 grams Pastry flour
1 teaspoon Ground cinnamon
½ teaspoon salt
75 grams chopped Walnut
100 grams raisins
50 grams Currants
whipped cream (for garnish)
butter (for ramekins)
breadcrumbs (for ramekins)
For the brandy butter
100 grams butter
4 centiliters Brandy
How healthy are the main ingredients?
sugarraisinsDateWalnutCurrantegg

Preparation steps

1.

Preheat oven to 175°C (approximately 350°F). For the Christmas pudding, remove pits from dates and puree with lemon juice. Cut candied fruit into small cubes. Add baking powder to date puree. Cream butter with sugar until creamy. Add eggs and rum. Mix well and then add flour, cinnamon and salt.

2.

Add the date puree, candied fruits, nuts, currants and raisins. Pour mixture into 6-8 small buttered ramekins (about 150 ml or 1/2 cup) and sprinkle with breadcrumbs. Ramekins should be about 2/3 full. Cover with aluminum foil and place in a deep baking tray. Add enough boiling water to fill tray 2-3 cm (approximately 1 inch) high. Cook for 3 hours.

3.

Turn off oven and let ramekins rest in oven for 15 minutes. For the butter brandy, melt butter and whisk in brandy. Remove ramekins from oven, discard aluminum foil and run a sharp knife around edges to loosen. Turn over onto a dessert plate. Drench with brandy butter and serve garnished with cream rosettes.