The English Christmas pudding full of candied fruits takes time – so begin early enough, it’s worth it!
|For the dough:|
|1 tbsp||Mix C - Mix Pâtisserie|
|400 g||Paniermehl - Breadcrumbs|
|225 g||sugar beet syrup|
|1 tsp||gingerbread spice mix|
|225 g||corinth raisins|
|100 g||candied orange peel|
|candied lemon peel, finely chopped|
|50 g||almonds, chopped|
|2||cooking apples, peeled, cored and finely chopped|
|grated zest of 1/2 organic lemon|
|1/2||grated lemon peel|
|300 ml||curdled milk|
Christmas Pudding is traditionally made two days before Christmas or before serving!
- Grease 2 1-litre pudding basins.
- In a large roomy bowl, mix together all the dry ingredients (sieved flour, breadcrumbs, salt, Christmas spice mix, dried and candied fruits and chopped almonds).
- Add the apples along with the lemon peel, lemon juice, eggs, soured milk and sugarbeet syrup and stir well. Add enough milk to create a soft, moist consistency.
- Divide the contents of the mixing bowl between the two pudding basins, cover with greaseproof paper and aluminium foil. Make a fold in the middle and secure with a string tied around the rim. Allow to rest overnight.
- Place the pudding basins in a pan with simmering water and steam for 4-5 hours. Top up the water from time to time.
- Carefully remove the basins from the pan and allow to cool. Remove the foil and the greaseproof paper and replace these with fresh foil and paper.
- Heat for a further 2 hours. Serve with brandy butter.