Christmas Pudding

Ingredients

• 100 g veal fat
• 100 g mixed candied fruit
• 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
• 1 lemon (organic)
• 1 tsp cinnamon
• Butter (for the mold)
• 100 g dark chocolate (for glazing)

Instructions

1. 1.

   Remove skin from veal fat and finely chop while well chilled. Dice candied fruit into small cubes and mix with raisins, currants, almonds, breadcrumbs, sugar, and tallow thoroughly. Whisk eggs, milk, and whisky together and season with lemon zest and cinnamon. Combine the mixture with remaining ingredients. Grease a pudding mold with butter, dust with breadcrumbs, fill the mold, press firmly, seal, and cook in a water bath over low heat for 6–7 hours (the pudding is ready after 2 hours but traditionally cooked longer to blend flavors and preserve). For the water bath, invert a plate, place it in a tall pot, fill halfway with water. Place sealed mold on the plate and cover with a damp cloth.

2. 2.

   Store in the closed mold until serving. Then pour onto a platter. Melt chocolate in a double boiler and brush around the pudding, letting it set.

3. 3.

   It remains fresh for several weeks with prolonged cooking.