Plum Pudding Casserole

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Plum Pudding Casserole
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Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
9 h.
Preparation

Ingredients

for
8
For the dough
100 grams clarified butter
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
½ fresh lemon (zested)
1 generous pinch cinnamon
butter (for the pan)
For the topping
400 milliliters milk
4 egg yolks
3 tablespoons sugar
1 teaspoon Bourbon vanilla
How healthy are the main ingredients?
raisinsCurrantsugarsugaralmondegg

Preparation steps

1.

For the dough: cut candied fruit into small cubes and mix well with raisins, currants, almonds, bread crumbs, sugar and butter. Whisk eggs, milk and whiskey well and season with lemon zest and cinnamon. Combine mixture with the rest of ingredients and mix well. Butter baking dish and sprinkle with breadcrumbs. Pour batter into the dish and press firmly. Cover with a lid and cook in water bath for 6-7 hours on low heat ( pudding is cooked in 2 hours; however, traditionally it is cooked longer for better flavor). Fill another pan with water and place covered pudding dish, tighly covered with a damp cloth, into it. 

2.

Store until ready to serve in the closed dish (pudding can be kept for several weeks and can be served for Advent ot Christmas).

3.

For the topping: whisk milk, egg yolks, sugar and vanilla until fluffy. Butter baking dish. Cut plum pudding into not too thick slices and lay into the baking dish. Pour egg and milk mixture over. Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes or until golden brown. Sprinkle with powdered sugar and serve warm.