Cooking

How to cook English pudding

1. A few days before making the pudding, soak the figs in brandy. Before cooking, drain the excess liquid (don’t pour it out), dry the figs and cut them into small pieces. Wash dried apricots, soak in hot water for 9-15 minutes, dry and also cut into small pieces. Grind dates in a meat grinder, grind almonds. Mix dried fruits, almonds and canned cherries.

2. Beat butter with orange peel, add sugar and beat until a homogeneous, thick and loose mass is formed. While continuing to beat, add one egg at a time.

3. Mix flour with cookie powder, a pinch of salt and ground cinnamon and carefully introduce it into the butter-egg mass, rubbing it so that there are no lumps. Finally, add dried fruits with cherries and almonds.

4. Grease the molds for puddings with butter, lay out the mass, cover with parchment paper on top, foil on top of the papers, and tie everything with cooking thread.

5. Heat water in a deep saucepan and place molds with pudding in it so that the water reaches half the height of the molds. Cover the pan with a lid and cook over low heat for 4,5-5 hours, checking the water level in the pan from time to time. When the water boils, add boiling water to the desired level.

6. Turn the finished pudding out of the mold onto a dish, pour over the brandy in which the figs were soaked and serve hot to the table.

* Brandy can be replaced with rum or cognac. Pudding can be served burning, or decorated with holly leaves and berries, cream or custard, sugar glaze.

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