Plumpudding
A rich pudding made with fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g veal kidney fat
- 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)
Instructions
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1.
Remove the skin from the veal kidney fat, chill well and finely chop. Dice the candied fruits into small cubes and mix them with raisins, currants, almonds, breadcrumbs, sugar and the fat. Whisk together eggs, milk and whisky, then season with lemon zest and cinnamon. Combine this mixture with the remaining ingredients thoroughly. Grease a pudding mold with butter, dust it with breadcrumbs, pour in the batter, press firmly, seal and cook in a water bath over low heat for 6–7 hours (the pudding is already set after 2 hours but traditionally cooked longer to allow flavors to meld and preserve it). For the water bath place a plate upside‑down in a tall pot and fill halfway with water. Place the sealed mold on the plate and cover with a damp cloth.
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2.
Keep refrigerated in the closed mold until serving (it stays fresh for several weeks due to the long cooking time and can be baked at the start of Advent, e.g., for Christmas).
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3.
Serve by pouring onto a platter and decorate as desired for a festive touch.
