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Black currant 75g
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75 grams of raisins
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Prune 50g
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Almond 25g
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California walnut (dried) 25g
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50 grams of bread crumbs
ingredients
rum
25 ml
butter
75 grams
brown sugar
75 grams
Lemon dander
10g
orange peel
15g
vodka
50 ml
sherry
75 ml
Preserved cherry
25 grams
(hen's) egg
two
seasoning
cinnamon
1/2 teaspoons
Lilac powder
1/8 teaspoons
Nutmeg
1/8 teaspoons
The practice of Christmas pudding
1. The left half is raisin and the right half is blackcurrant.
2. Preserved prunes, if not very dry, should be soft and juicy
3. Sugar-stained preserved diced cherries mixed with lemon peel and orange peel.
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4. These dried fruits are commonly used in traditional styles, and others can be used according to your own preferences. For example, dried figs are mixed with dried fruits and preserved fruits, and all kinds of wines, such as Shirley, vodka and black rum, can be replaced by other kinds of wines, or a single variety without so many kinds of wines can be used. Although the flavor will be different, dried preserved fruit can be soaked overnight or even a week after adding wine. I've been soaking for about 24 hours
5. Bake the almond and walnut kernel in the oven. I used 120℃, but I didn't look at the time and took it out when I smelled the fragrance.
6. Cool the roasted nuts and chop them for later use. You can also add other nuts according to your preference.
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7. Dried fruit soaked for 24 hours
8. Add brown sugar, bread crumbs and self-raising flour and mix well. I am not sure about this translation, so I give the English original, but I think domestic brown sugar can be used instead, and self-raising flour can also be replaced by ordinary flour and 1/2 teaspoons of baking powder.
9. At the top of the picture is the traditional version, and at the bottom is the vegetable oil version. I think the traditional version is a bit strong, so I finally used the vegetable oil version, and butter can be used instead.
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10. Take out the butter and add it to the bowl and mix well.
1 1. Add eggs and mix well. I used two small ones, and the big one may only need 1 half. Then I added all the spices: cinnamon powder 1/2 teaspoons, clove powder 1/8 teaspoons, nutmeg powder 1/8 teaspoons.
12. Finally, add the chopped nuts prepared before and mix well. Transfer the mixed batter into another oil-coated and anti-sticking container. The mixed batter can be sealed with tin foil and then let stand for 24 hours. The container is such a semi-spherical thing, so I used a bowl.
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13. Put it in a steamer with a steaming rack under it, and add water to13 where the bowl has not been filled. In the original practice, there was no such thing as a steaming rack, but it was boiled, steamed and boiled.
14. On the surface, I buckled a plate to prevent water vapor from entering. I must put more water or it will be easy to dry up. After the water is boiled by fire, turn it to the minimum fire and cook it slowly for 3 and a half hours. If the amount is large, it will take longer.
15. Take it out, let it cool, wrap it in tin foil, keep it in a cool place, cook it with slow fire for 3 hours again before eating, cut it into pieces after steaming, and add cream and other accompanying food.