Christmas Pudding

Ingredients

• 100 g calf fat
• 100 g mixed candied fruits
• 100 g raisins
• 100 g currants
• 50 g chopped almonds
• 100 g breadcrumbs
• 100 g brown sugar
• 2 Eggs
• 3 tbsp milk
• 40 ml whisky
• zest of organic lemon
• 1 tsp cinnamon
• Butter (for the mold)
• candied fruit (for garnish)

Instructions

1. 1.

   Remove skin from calf fat and finely chop while chilled. Dice candied fruits and mix with raisins, currants, almonds, breadcrumbs, sugar, and tallow until well combined. Beat eggs, milk, and whisky together, seasoning with lemon zest and cinnamon. Combine this mixture with the rest of the ingredients. Grease a pudding mold with butter and dust it with breadcrumbs. Fill the mold, press firmly, seal, and cook in a bain‑marie over low heat for 6–7 hours (the pudding is ready after 2 hours but traditionally cooked longer to meld flavors and preserve). For the bain‑marie place a turned‑up plate in a tall pot and fill halfway with water. Place the sealed mold on the plate, cover with a damp cloth.

2. 2.

   Keep the pudding in its closed mold until serving. (It stays fresh for several weeks with long cooking time and can be baked at the start of Advent, e.g., for Christmas.)

3. 3.

   Serve by pouring onto a platter, decorating with candied fruit and a drizzle of liquid honey.