Wholegrain spelt Christmas pudding

Ingredients for 12 servings:

• 175 g yellow raisins
• 175 g blue raisins
• 175 g cranberries, dried
• 140 g cherry(s), candied
• 25 g candied lemon peel
• 25 g candied orange peel
• 50 g almond(s), whole, blanched
• 1 orange(s), untreated, including zest
• 1 lemon(s), untreated, zest
• 1 m.-sized carrot(s)
• 150 ml brandy
• 50 ml liqueur, e.g. B. Cointreau, Amaretto, Drambuie
• 140 g brown sugar
• 175 g breadcrumbs
• 125 g wholemeal spelt flour
• 2 tsp baking powder
• 1 tsp gingerbread spice
• ¼ tsp nutmeg, grated
• 175 Butter, frozen and preferably hard for grating
• 2 eggs
• some butter for the mold

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 7 hours; Total time approx. 21 hours

traditional English Christmas dessert

You’ll need a 1.5-liter heatproof pudding basin. Finely grate the carrot, orange zest, and lemon zest. Place them in a large bowl along with the dried fruit and almonds. Pour the brandy and liqueur over the mixture. Stir everything together. Cover and let it soak overnight. The next day, combine the dry ingredients and add them to the bowl along with the fruit mixture. Beat the eggs in a bowl. Remove the butter from the freezer, coarsely grate it, and add it to the mixture. Add the beaten eggs and stir with a wooden spoon until well blended. Grease a 1.5-liter heatproof pudding basin dish with butter and line the bottom with baking paper. Pour the batter into the dish and press firmly into the dish. Make a small indentation in the center at the top. Cut a circular shape from the baking paper and place it on top. Place two sheets of baking paper and one sheet of aluminum foil over the dish and secure them under the rim with string. Make a carrying handle from the string over the top. Take a large saucepan, larger than the pudding basin, and place a plate upside down on the bottom of the pan. Place the pudding basin on top. Now fill the pan with boiling water up to about 3 cm below the rim of the pudding basin. Cover and steam for six hours, topping up the water as needed. Once the cooking time is over, remove the pudding basin from the pan and allow to cool completely. Replace the baking paper and aluminum foil, retie and store in a cool place. The typical storage time is 4 – 8 weeks, but the pudding will keep for up to a year. Steam the pudding again for about an hour before serving. Traditionally, the hot pudding is flambéed with 2 tablespoons of brandy and served with whipped cream.