Summary

Ingredients

• 175 g fat (beef kidney fat)
• 100 grams flour
• 175 g suar (farin suar)
• 0.5 teaspoon ½ salt
• 200 g breadcrumbs
• 100 g prunes, pitted
• 100 g raisins
• 100 g currants
• 100 g lemon peel
• 100 g orane peel
• 100 g almond (s)
• 4 egg (s)
• 0.25 liter ¼ milk
• 2 apples
• 1 dl schnapps (arrack)
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ allspice
• 0.25 teaspoon ¼ ginger, ground
• some nutmeg
• clove some (s), ground
• 3 tablespoon rum, 54%
• 250 g butter
• 150 g powdered suar
• 1 dl good brandy
• some lemon juice

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Instructions

1. Remove sinews and skins from the beef kidney fat and turn through the meat grinder. Rub the fat thoroughly with the flour. Mix the sugar, salt, breadcrumbs, the chopped lemon peel and orange peel, the finely chopped prunes, the washed and dried raisins and currants, grated almonds and the dry spices
2. mix in.
3. Peel and grate the apples, add the arrack, whisk the eggs with the milk and mix everything thoroughly with the flour and fat mass. Grease a pudding pan well and pour in the mixture. Cook in a water bath for 3-4 hours.
4. Let the finished pudding rest a little, turn it out of the mold, pour the slightly warmed rum over it, light it and serve it burning.
5. For the sauce, stir together the butter and powdered sugar until frothy. Slowly add the brandy, season with lemon juice.
6. By the way, the plum pudding should last for years! So you can bake it now without any worries 🙂
7. The nicest thing about plum pudding is that it is doused with alcohol, lit and brought into the darkened room while burning.
8. Tip: If you don`t have a pudding pan (tinplate), you can also use a bundt pan or a higher pot.