English Christmas Pudding
Spoonsparrow reveals the recipe for this festive traditional dessert!
Ingredients
- 150 g sultanas
- 150 g currants
- 100 g dried plums
- 40 ml apple juice
- 1 apple
- 50 g lemon zest
- 50 g orange zest
- 60 g room‑temperature butter
- 75 g whole grain breadcrumbs
- 75 g spelt flour type 1050
- 75 g ground hazelnuts
- 50 g raw cane sugar
- 3 eggs
- 0.25 tsp cloves powder
- 0.5 tsp cinnamon
Instructions
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1.
First, soak the sultanas and currants in hot water, strain them into a sieve and let them drain. Finely chop the dried plums and mix with the sultanas, currants and apple juice.
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2.
Peel the apple, quarter it, remove the core and finely grate it. Add the grated lemon zest and orange zest to the fruit mixture.
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3.
Add butter, breadcrumbs, flour, nuts, sugar, eggs, cloves and cinnamon to the fruits and knead everything into a dough. Fill the dough into a greased pudding basin, cover with a lid or some foil, place on a deep baking tray, put it in the oven and pour hot water around the basin.
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4.
Bake the English Christmas pudding in a preheated oven at 150 °C (convection 130 °C; gas: level 1–2) for about 3 hours. Keep it in the closed basin until serving. Carefully lift the pudding from the basin and serve.
