Рецепт A Royal Christmas Pudding copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Name: A Royal Christmas Pudding copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Cuisine: Italian
Ingredients: 9 ounces sultana raisins; 9 ounces seedless raisins; 9 ozs. currants; 2 tsps candied lemon zest; 4 tsps candied orange zest; 4 tsps candied citron fruit; 4 ozs. candied cheries; 2 ozs. blanched almonds; 2 ozs. blanched almonds; 2 ozs. chopped almonds; 18 ozs. chopped suet or vegetarian suet; 8 ozs. rye bread crumbs; 4 ozs. brown sugar; 1/2 tsp cinnamon; 1/2 tsp grated nutmeg; 1/2 tsp ginger; pinch of salt; 4 tsps brandy; 1 cup milk; 2 tbsps unsalted butter; 6 large eggs lightly beaten; 4 ozs. flour; 2 tblsps baking powder; And if you want to follow tradition serve with this yummy Brandy butter (A tradition that originated in Cumbria); 9 ozs unsalted butter; 9 ozs powdered sugar; 2 ozs. brandy; grated zest of 1 orange

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Italian

Ингредиенты

9 ounces sultana raisins
9 ounces seedless raisins
9 ozs. currants
2 tsps candied lemon zest
4 tsps candied orange zest
4 tsps candied citron fruit
4 ozs. candied cheries
2 ozs. blanched almonds
2 ozs. blanched almonds
2 ozs. chopped almonds
18 ozs. chopped suet or vegetarian suet
8 ozs. rye bread crumbs
4 ozs. brown sugar
1/2 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp ginger
pinch of salt
4 tsps brandy
1 cup milk
2 tbsps unsalted butter
6 large eggs lightly beaten
4 ozs. flour
2 tblsps baking powder
And if you want to follow tradition serve with this yummy Brandy butter (A tradition that originated in Cumbria)
9 ozs unsalted butter
9 ozs powdered sugar
2 ozs. brandy
grated zest of 1 orange

Инструкции

Chop raisins, candied fruit, and peel together. Place all dry ingredients into a large non-reactive bowl (Mason Cash mixing bowls are perfect for this). Combine. Add in other ingredients and mix until thoroughly blended. Line a Mason Cash pudding basin with a large piece of cloth that has been buttered and floured on each side. Pour mixture into the basin and enclose by topping with four corners of the cloth. Cover with a piece of buttered parchment paper. Place pudding in the oven in a pan half filled with water. cook for 6-8 hours at a bare simmer, checking the water level from time to time. Remove from water and oven and let cool. remove from pan. Cover and wrap with a fresh cloth and parchment paper, on top of that cover with aluminum foil and let ripen in a cool spot (not refrigerated) for at least 4 weeks. The longer it ages the more flavorful it will be.
On Christmas Day, return the pudding to the oven in the Mason Cash Pudding basin placed in a pan of water and let steam for 3-4 hours. Flambe with hot brandy or cognac and serve with brandied butter.