The traditional British Christmas dessert, Christmas pudding Christmas pudding, is amazingly steamed and doesn't need to be baked. Of course, everyone also understands that the rotten country has always been known as the empire of dark cuisine, so it is not strange to see this Christmas pudding that is black on the outside and still black on the inside.
Although the translated name is pudding, it is not the same thing as what we often say. Common pudding in the UK is a relatively thick cake dessert. This Christmas pudding is solid. Don't look at its plain appearance, the material is really unambiguous. There are a lot of dried mixed fruits, various nuts and foreign wine, and the amount can definitely be said to be "trench".
Traditional Christmas pudding also needs to be prepared weeks or even months in advance. This is similar to the German Christmas bread Stollen ~ it is slowly matured during the placement process, and the flavors of so many different ingredients are fully integrated, and they are all high-sugar oil desserts, which can withstand being put. In particular, there is a lot of wine in this pudding, so much that even a little fire will burn!
You don't have to put a month or so long to do it yourself, just put it a week or two to feel it. However, it is said that the British supermarkets sell them for a long time, and some of the packaging says that they have been matured for 9 months. Usually decorated with a holly leaf as a decoration, it should be reheated before eating, and then add whipped cream or cassta sauce and other food. The camera has eaten and eaten, and it must be wrapped in plastic wrap to let it continue to mature, so the original pudding itself must be kept clean.
English Christmas pudding
Christmas pudding is the most popular steamed pudding, and some people use a water bath when making pudding to ensure a sufficient amount of steam to keep the pudding moist. But if you have an oven with its own steam function, you don't have to bother so much ~ just put the pudding mold into the oven and turn on the steam function!
Dark raisins
250g
Light raisins
red currant
Dates
125g
Crushed almonds
90g
Crushed orange peel with sugar stains
60g
Crushed sugar stained lemon
brandy
190ml
High gluten powder
Cinnamon powder
1/2 tsp
nutmeg
1/8 tsp
Ginger powder
Clove residue
salt
4g
butter
190g
brown sugar
Egg
Fresh breadcrumbs
maltose
15g
method:
1. Soak the fruits and almonds in brandy for more than 24 hours
2: Sift the flour and spices together and set aside
3: Mix the sifted spice flour, (softened) butter, sugar, eggs, breadcrumbs and maltose
4: Add the fruit almonds and brandy and mix well
5, inject the greased pudding mold, about 8-9 minutes full, seal the pudding mold with oil paper, and then cover a layer of tin foil to prevent steam from infiltrating
6, into the oven, steam mode 100 degrees, according to the size of the pudding, steaming for 4-6 hours
7, the pudding cooled to warm, inverted cooling, and then wrapped in a layer of plastic wrap, every week brushed with a layer of brandy or rum, pudding can be stored for more than 1 year!
Christmas pudding needs to be eaten hot, when heated again, put it back in the mold and steam for 1 hour to make it completely hot.