Christmas Pudding

Ingredients

• 100 g veal marrow
• 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
• 0.5 untreated lemon (zest)
• 1 tsp cinnamon
• Butter (for the mold)
• marzipan (possibly green food coloring)
• powdered sugar
• cranberries (for decoration)

Instructions

1. 1.

   Remove the veal marrow from its skin and finely chop it while well chilled. Dice the candied fruits into small cubes and mix them with raisins, currants, almonds, breadcrumbs, sugar, and tallow until well combined. Whisk together eggs, milk, and whisky, seasoning with lemon zest and cinnamon. Combine this mixture with the remaining ingredients thoroughly. Grease a pudding mold with butter and dust it with breadcrumbs. Fill the mold with the batter, 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 allow flavors to meld and preserve it). For the water bath, invert a plate, place it in a tall pot, and fill halfway with water. Place the sealed mold on the plate and cover with a damp cloth.

2. 2.

   Keep refrigerated in the closed mold until serving. (It remains fresh for several weeks due to the long cooking time and can be enjoyed during the Advent season.)

3. 3.

   Serve by pouring onto a platter and decorating with powdered sugar, green marzipan leaves, and cranberries.