Fruitcake Pudding with Whipped Rum Butter
Dried fruits are a good source of minerals. For example, they are full of magnesium, which we need for healthy nerves and muscles. Almonds are also rich in magnesium and provide us with calcium, iron and proteins. These substances are good for our bones, blood formation and muscles.
The mini fruit cakes are a typical English recipe. Classically a big cake is prepared for Christmas, therefore it is also called Christmas pudding. The practical thing about the pudding is that it can be kept for several weeks if stored in a cool place. This means that the cake can be baked in the pre-Christmas period and can be served at Christmas without any stress.
- For the fruitcake pudding
- 50 grams Lard
- 50 grams assorted candied Fruit
- 50 grams raisins
- 50 grams Currants
- 50 grams chopped almonds
- 50 grams breadcrumbs
- 50 grams brown sugar
- 2 eggs
- 1 tablespoon milk
- 2 centiliters Rum
- 1 organic lemon (zested)
- 1 generous pinch cinnamon
- butter (for the pan)
For fruitcake pudding, cut candied fruit into small cubes and mix with raisins, currants, almonds, breadcrumbs, sugar and lard. In a separate bowl, mix eggs, milk and rum and season with lemon zest and cinnamon. Stir fruit mixture and egg mixture together until smooth. Grease 5-6 small, oven-proof ramekins (or a pudding mold) well. Press mixture into mold and seal with aluminum foil and cook for 3-4 hours in a hot water bath over low heat. Pudding is cooked after 2 hours, but traditionally cooked longer.
For the rum butter, mix butter until creamy. Dissolve sugar in rum and drop by spoonfuls into butter, mixing constantly. Stir in lemon and orange zest and season with spices. Refrigerate for about 1 hour and remove from refrigerator just before serving.
To serve, invert fruitcake onto a plate and garnish with rum butter.