Ingredients
500 grams of raisins (seedless)
250 grams of raisins (Corinth)
60 grams of grated lemon peel
125 grams of dry apricot, minced
125 grams of preserved cherries (in half’s)
125 grams of peeled almonds
¾ of a cup of brandy
250 grams of soft butter
½ cup of brown sugar
1 tablespoon of finely grated lemon peels
4 eggs
4 teaspoons of orange juice
1 cup of flour
1 teaspoon of cinnamon
½ teaspoon of ground mixed spices
½ teaspoon of ground nutmeg
4 cups of bread crumbs
Although it is specific to Christmas ( Xmas ), you can serve this English bread pudding as an all season recipe.
Preparation
- Mix both raisins, lemon peels, apricot, cherries, almonds, and brandy in a bowl, and let them soak.
- Place butter, sugar, and orange peels in the mixer and whip until it’s creamy. Add the eggs one by one and keep whipping with each adding; add the orange juice.
- Sift the flour, cinnamon, mixed spices, and nutmeg together. Mix together the flour with the fruits soaking in brandy, the bread crumbs and the whipped butter extremely well.
- Pour this pudding mixture into a mold (2 liters of capacity) placed in a oven bag; close the bag with a cord and cover the pudding with aluminum and top it up with the lid. Place the closed mold in a large pot with enough boiling water (it must reach half way up the mold). Cook on a middle flame in a double boiling pot for 4½-5½ hours (go adding water every once in a while). Serve the Christmas English Bread Pudding either hot, warm or cold accompanied by whipped cream or vanilla ice cream.
Desserts Recipes English Bread Pudding Pumpkin Pie
