Prepared many weeks before Christmas, Plum Pudding is a typical Anglo-Saxon dish served in Ireland and England for Christmas and special occasions. Interested in trying it out? Here’s a little recipe to prepare this delicious dessert at home, and get your taste buds moving!
Introducing Plum Pudding
A simple and convivial Christmas cake
Plum pudding is a sweet preparation made from raisins, sugar, orange and lemon. The whole thing is often cooked with a few spoonfuls of alcohol (Irish whiskey or cognac, for example).
This is often eaten as a complement to custard or cognac butter. The main advantage of plum pudding is that it can be kept for a long time, and every year it delights young and old alike!
Recipe: Plum Pudding
Ingredients
- Number of people: 8
- Preparation time: 45 minutes
- Cooking time: 3 hours
- 175 g candied orange and lemon zest
- 300 g brown sugar
- 300g veal kidney fat
- 150g flour
- 3 eggs
- 10 cl dark beer
- 300 g Smyrna grapes
- 300 g currants
- 150 g Malaga grapes
- 100 g chopped almonds
- 1 tsp. tablespoon cinnamon
- ½ cuil. teaspoon ginger
- ½ cuil. coffee nutmeg
- ½ cuil. coffee mace powder
- 10 cl cognac, whiskey
Preparation
- In a bowl, mix the 300 grams of kidney fat with the brown sugar.
- Add the flour, beer, zest and eggs. Blend until smooth.
- Then add the spices, raisins and almonds, along with 10 cl of cognac or whiskey (it’s all a matter of taste and preference).
- All that’s left to do is pour the mixture into a buttered mold, wrap it in parchment paper and a clean tea towel, and steam it in a pressure cooker for 3 hours.
- Once the deadline has passed, unwrap the plum pudding and leave to stand in a cool place for 15 days. (In the fridge, for example). After 15 days, cook for another hour in the pressure cooker.
- Just before serving, flambé again with the spirit of your choice (whiskey or cognac), then serve with crème anglaise or cognac butter.
- All you have to do is enjoy!
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