Christmas pudding.

Christmas pudding.

120 g flour
200g brown sugar
3 egg yolks 3 +
220g butter
1 tbsp. l. vanilla sugar
200 ml brandy or rum
150 g of a mixture of nuts (almonds, hazelnuts, pine)
100 g of dark and light raisin
100 g of candied pineapples and peaches
120 g of candied orange
50 g candied cherries
5 cm fresh ginger root
juice and zest of 2 oranges
2 h. L. ground cinnamon
0.5 h. L. freshly ground cardamom
third of grated nutmeg
pinch of ground cloves
a pinch of salt

For the marzipan:
100 g of purified completely not roasted almonds
200 g of powdered sugar
1 protein
2 tbsp. l. brandy

1.Coarsely chop the nuts. All major dried fruit and candied fruit cut into slices, mix with other dried fruits, nuts, peel, vanilla sugar and spices, pour orange juice and 100 ml of brandy, stir, cover and leave the film for 12 hours.

2.Separate the whites from the yolks. Softened butter, whisk sugar until fluffy. Add all of the yolks, whisk. Pour the sifted flour and mix until smooth. Add the fruit mixture with nuts and spices.

3.Beat the whites with the salt in a lush lather, gently stir the dough. Grease the parchment oil Cover the baking dish, place the dough. Place in a preheated 150 ° C oven for 1 hour 45 minutes. Cool fit.

4.Soak Ostashov brandy pudding, remove, wrap in foil and place in refrigerator for at least 2 days, preferably 5-10 days.

5.Nuts for marzipan air dry in an oven at 130 ° C, 10 min., Cool and grind in the “pulse”. Pour onto a baking sheet and dry, 5 min., Grind into powder.

6.Mix the icing sugar with almond, add protein and brandy, hands knead until smooth.

7.A quarter of marzipan aside, the rest of the roll sprinkled with powdered sugar on the surface in a thin layer. Cover the layer of marzipan pudding, smooth, trim the edges. Of deferred make marzipan decorations.

рождественский пудинг

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