Flamed Christmas Pudding in English Style

Ingredients

• 125 g date fruit pulp (pureed)
• 2 tsp Baking powder
• 8 tbsp soft butter
• 125 g sugar
• 2 Eggs
• 1 tbsp Lemon Juice
• 2 tbsp rum
• 125 g flour
• 1 tsp cinnamon powder
• 0.5 tsp Salt
• 100 g chopped walnuts
• 125 g raisins
• 40 ml cognac (or rum, brandy, cherry eau de vie)

Instructions

1. 1.

   Grease the mold well. Place a folded kitchen towel on the bottom of a large pot that fits the pudding mold comfortably, then fill it with water up to about half the height of the mold and bring slowly to a boil.

2. 2.

   In the meantime, mix the date puree with baking powder.

3. 3.

   Beat the soft butter with sugar until creamy, fold in eggs, lemon juice and rum very well, add flour, cinnamon and salt and stir thoroughly. Then fold in the date mixture, nuts and raisins. Pour the batter into the greased mold, seal it either with a lid or firm aluminum foil and place it on the towel in the pot; cover the pot as well and steam everything over low heat for about 2 hours. Remove from the stove, let rest 5 minutes, then run a sharp knife around the edge, loosen the pudding, pour it out and serve warm or at room temperature. At the table pour cognac over the pudding and ignite immediately (watch out for sparks!). Let the flame burn until it extinguishes on its own (this takes only a few seconds), then cut the pudding into pieces.