Plum Pudding II
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g fat (veal kidney fat)
- 150 g breadcrumbs
- 2 roll (s), soaked stale
- 80 g suar
- 50 g orane peel, chopped
- 50 g lemon peel, chopped
- 65 g almond (s), rated sweetness
- 3 g almond (s), rated bitter
- 125 g raisins
- 65 g currants
- 2 apples, cut
- 4 egg (s)
- 50 g flour and 2 tablespoons flour
- 0.5 ½ pack baking powder
- 4 tablespoon rum
Print Recipe
Pin Recipe Instructions
- Finely chop the veal kidney fat, squeeze out the rolls and chop them up, peel and grate the almonds, mix flour with baking powder and sieve. Process all ingredients into a dough, pour into the greased mold, sprinkled with breadcrumbs, close with the greased lid and cook in a water bath for 2 to 3 hours. The longer the plum pudding cooks, the darker it will be. Let the finished pudding stand for a short time, turn it out, sprinkle with sugar, pour warm rum over it and light it up. Serve right away. Plum pudding can be kept in a cool place for a few weeks. The English housewife even considers this to be absolutely necessary. It must then be put back into the mold before serving and heated in a water bath for about 1 hour. Leftovers can be cut into slices, fried in butter and served with sugar and cinnamon. The recipe can be changed depending on the size of the mold, while maintaining the proportions.
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