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.
+
