Delicious Christmas cake, typically English to prepare a few weeks in advance!
6h 30min Average Medium budget
Ingredients
12 people
150 g flour
Live from producers on
200 g butter
150 g of brown cane sugar or brown sugar
150 ml of milk
4 eggs
1 sachet of yeast
150 g breadcrumbs
500 g raisins
300 g candied fruit
12 prunes
60 g chopped almonds
0.5 tbss ts back cinnamon
0.5 nutmeg rapée
0.5 tbss ts p. ginger
1 pinch of salt or fine salt
Cognac or Brandy
tools
Bain-Marie
Maryse
Salad bowl
Preparation
Preparation: 30min
Cooking: 6h
1- Mix the flour, yeast, breadcrumbs, butter, salt and brown sugar in a terrine.
Add the 4 eggs, milk as well as nutmeg, cinnamon and ginger.
Add grapes, candied fruit and prunes to the preparation.
Work the dough well and let it rest for 12 hours covering the container.
2- The next day, wet with cognac and pour the dough into a pudding pan or a Pyrex-type glass bowl.
Cover with 2 circles of baking paper, then 2 circles of aluminum foil and hold with string.
3- Place the mold in a large saucepan with water that should arrive halfway up the mold.
Cook in this bain-marie for 6 hours, making sure that the water remains simmering and reaches well at mid-height. Add boiling water regularly.
Let cool, remove paper, cover with clean paper and store in a dry and relatively cool place until Christmas.
4- On Christmas Eve, warm it up (for 1 hour) in its mold in a water bath.
Unmold, put it on a dish and flame with cognac.
Advice
The English begin to prepare this cake in November so that it matures. You can serve the pudding by napping it with Brandy Butter like English families. Prepare it by mixing 100 g of soft butter with 100 g of icing sugar, 1 zest of grated lemon, and 6 cl of brandy.
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