English-Style Pudding

Name: English-Style Pudding
Prep time: 30 min
Cook time: 3 h
Total time: 4 h 45 min
Yield: 4
Cuisine: British, English, European, English dessert
Ingredients: 50 g veal marrow fat (or 50 g butter); 60 g mixed candied fruit (orange peel and lemon peel); 60 g raisins; 80 g chopped almonds; 80 g breadcrumbs; 80 g brown sugar; 2 Eggs; 3 tbsp milk; 40 ml whisky; 0.5 tsp grated lemon zest; 1 pinch cinnamon; butter (for greasing the pan); 150 g sugar; 100 ml whipping cream; 50 g dark chocolate; 50 ml whisky

Prep: 30min

| Servings: 4 | Cook: 3h

Pudding in the English style is a recipe with fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!

Ingredients

50 g veal marrow fat (or 50 g butter)
60 g mixed candied fruit (orange peel and lemon peel)
60 g raisins
80 g chopped almonds
80 g breadcrumbs
80 g brown sugar
2 Eggs
3 tbsp milk
40 ml whisky
0.5 tsp grated lemon zest
1 pinch cinnamon
butter (for greasing the pan)
150 g sugar
100 ml whipping cream
50 g dark chocolate
50 ml whisky

Instructions

1.
Remove the fine skins from the fat. Finely chop the candied fruit and mix well with raisins, almonds, breadcrumbs, sugar and the fat. Whisk together eggs, milk and whisky, seasoning with lemon zest and cinnamon. Combine this mixture with the remaining ingredients thoroughly. Grease four small pudding molds (or cups) well. Fill the molds with the batter, press firmly, cover with foil and cook in a hot water bath over low heat for about 2 to 4 hours (the pudding is done after 2 hours but traditionally cooked longer so flavors meld). Keep sealed until serving.
2.
For the sauce caramelize the sugar until light brown. Deglaze with cream and 100 ml water, bringing the caramel to a boil while stirring. Chop the chocolate, add it to the caramel sauce and melt. Stir in the whisky. Serve over the pudding.