Christmas Pudding

Christmas Pudding
1 hr 30 min.


for 8 -10 people
For the dough
100 grams Beef tallow
100 grams mixed candied Fruit
100 grams Raisins
100 grams Currants
50 grams chopped almonds
100 grams Breadcrumbs
100 grams brown Sugar
2 Eggs
3 tablespoons Milk
4 centiliters Whiskey
Lemon (zest)
1 generous pinch Cinnamon
Butter (for the mold)
100 grams dark Chocolate (For topping)
print shopping list

Preparation steps

Step 1/3

Finely chop chilled tallow. Cut candied fruit into small cubes and mix well with raisins, currants, almonds, breadcrumbs, sugar and the tallow. Add eggs, milk and whiskey and season with lemon zest and cinnamon. Mix mixture well. Grease a pudding mold with butter and sprinkle with breadcrumbs. Pour in pudding mixture and press well. Close and cook in a water bath over low heat or 6-7 hours. The pudding is cooked after only 2 hours but is traditionally cooked longer to allow flavors to deepen and to preserve pudding for longer. To store, place a plate in a saucepan. Place mold on top, fill halfway with water and cover with a damp cloth.

Step 2/3

Store in closed mold until ready to serve. To serve, flip onto a plate. Drizzle with melted chocolate and let dry.

Step 3/3

Pudding will stay fresh for several weeks if cooked for several hours as directed.