Raisin Pudding

Ingredients

• 100 g calf marrow fat
• 150 g dried figs
• 150 g raisins
• 50 g chopped almonds
• 100 g breadcrumbs
• 100 g brown sugar
• 3 eggs
• 3 tbsp milk
• 40 ml whisky
• 0.5 untreated lemon (zest)
• 1 tsp cinnamon
• 6 small molds (150-160 ml each)
• aluminium foil
• Butter (for the mold)

Instructions

1. 1.

   Remove skin from calf marrow fat and finely chop or shred through a fine grater or meat grinder. Dice dried figs into small cubes and mix with raisins, almonds, breadcrumbs, sugar and tallow thoroughly. Whisk eggs, milk and whisky well and season with lemon zest and cinnamon. Combine the mixture with the remaining ingredients. Grease molds well and fill them with the batter, press firmly and seal with aluminium foil. Place in a hot water bath on a rack or small baking forms for even cooking and bake at low heat (150°C) for 2 hours. Keep in sealed molds until serving.

2. 2.

   Pour onto plates before serving and garnish beautifully, optionally wrapped in gauze.