6 tbsp margarine
1 carrotsmall
2 oz walnutschopped
3 oz candied orange and lemon peel
7 oz currants
7 oz golden raisins
3/4 cup flour
1/3 cup light brown sugar
1 1/4 cups fresh breadcrumbs
1 drop almond extract
1/4 tsp ginger powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp cloves powder
1 applesmall
1 cup beer
1/2 cup cognac
3 eggs
For serving:
1 cup whipped cream or custard cream
3 tbsp cognac to flambé
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Melt margarine.
Peel and grate carrot.
Combine walnuts, candied orange and lemon peel, currants, golden raisins, flour, light brown sugar, fresh breadcrumbs and spices. Mix well.
Add grated carrot and melted margarine. Mix well.
Cover and let rest for 12 hours is a cool, dry place.
SECOND:
Add more: Grate apple.
Add apple and mix well.
Stir in beer and cognac without over-mixing.
Cover and let rest in refrigerator for 24 hours.
THIRD:
Get ready to steam In a small bowl beat eggs lightly.
Mix them into batter.
Butter pudding mold and fill it to the top with the batter.
Cover with a disk of parchment paper.
Then cover with a napkin and tie it tightly around the mold with a twine.
FOURTH:
Steam it: Place mold into a small pot.
Add water a quarter up the mold.
Bring to boil.
Let simmer for 5 hours. Add water from time to time.
Let cool and store in a cool dry place or refrigerator.
SERVE IT.
Serve it. Two hours before serving steam Christmas Pudding again for 2 hours.
When ready to serve, turn the hot pudding out onto a round and deep serving dish.
Flambé Christmas Pudding at the table.
Heat the cognac in a large spoon. Ignite the hot cognac with a candle or match and immediately pour it over the pudding.
Serve with whipped cream.
