John Myers
Ingredients for 8 servings:
- 100 g fat (veal kidney fat)
- 150 g breadcrumbs
- 2 bread rolls, soaked stale
- 80 g sugar
- 50 g candied orange peel, chopped
- 50 g candied lemon, chopped
- 65 g almond(s), grated sweet
- 3 g almond(s), grated bitter
- 125 g raisins
- 65 g currants
- 2 apples, sliced
- 4 eggs
- 50 g flour and 2 tbsp flour
- ½ pack of baking powder
- 4 tbsp rum
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Finely chop the veal kidney fat, squeeze out the excess liquid from the bread rolls and tear them into pieces, peel and grate the almonds, mix the flour with the baking powder and sift it. Mix all the ingredients into a dough, pour it into a greased and breadcrumb-dusted dish, cover with the greased lid, and cook in a bain-marie for 2 to 3 hours. The longer the plum pudding cooks, the darker it will become. Let the finished pudding stand for a short time, turn it out, sprinkle with sugar, pour over warm rum, and light it. Serve immediately. Plum pudding can be stored in a cool place for several weeks. English housewives even consider this absolutely necessary. Before serving, it must be placed back in the dish and heated in a bain-marie for about 1 hour. Leftovers can be cut into slices, fried in butter, and served with sugar and cinnamon. The recipe can be adjusted depending on the size of the dish, provided the proportions are maintained.
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