The Hohenhort Christmas pudding


Ingredients 19
Servings 0
Time

Ingredients

  • 375
    ml
    hot milk
  • 340
    g
    fresh white breadcrumbs
  • 170
    g
    butter, softened
  • 225
    g
    soft brown sugar
  • 65
    ml
    back treacle or malt
  • 6
    extra-large or jumbo eggs, separated
  • 340
    g
    seedless raisins
  • 225
    g
    currants
  • 225
    g
    sultanas
  • 115
    g
    cherries
  • 225
    g
    dates
  • 115
    g
    mixed candied peel
  • 2
    lemons, grated peel
  • 5
    ml
    grated nutmeg
  • 2
    ml
    each ground cinnamon, cloves and mace
  • 15
    ml
    salt
  • 5
    ml
    almond essence
  • 115
    g
    almonds, chopped
  • 125
    ml
    brandy
 

Method

 
Pour hot milk onto breadcrumbs. Stir in butter, then sugar and treacle. Beat egg yolks lightly and stir into breadcrumb mixture. Add fruit, spices, salt, almond essence, nuts and brandy. Lastly, fold whisked egg whites in carefully. Spoon mixture into 2 pudding bowls, each large enough to hold 1,5 litres (6 cups) mixture. Cover with doubled greaseproof paper and 1 thickness of aluminium foil. Secure under the lip of the bowl with twine. Place puddings on trivets in 2 large saucepans. Half-fill saucepans with boiling water and simmer for 4 hours (top up with boiling water as needed). Test for doneness after 4 hours: insert a skewer or sharp knife into centre of each pudding, it should come out clean. Remove from saucepans and allow to cool slightly, then remove foil and greaseproof paper. Serve sliced, with thick cream lightly sweetened with Van der Hum liqueur. Makes 2 x 1,5 litre (6 cup) puddings.
 

Read more on: steam  |  fruit
 

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