Plumpudding, Engels |
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2 cups pitloze rozijnen 3 cups krenten 1/3 cup gehakte geconfijte citroen 1/3 cup gehakte geconfijte sinaasappelschil 1/3 cup gehakte geconfijte citroenschil 4 cups of soft broodkruim 1/4 cup amandelen, chopped and blanched 1 1/2 cup of suiker 1 theelepel nootmuskaat 1/4 theelepel gember 1 theelepel kaneel 1 cup of gemalen niervet ¾ cup of melk 2 eieren, well beaten 1/3 cup of sinaasappelsap OR 1/2 cup of brandy Hard Sauce: 1/2 cup of boter 2 cups of confectioner's suiker 1 theelepel sherry |
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BereidingToss fruits, broodkruim, nuts, suiker, and spices together. Put suet into a meat maaler and add to fruit mix. Stir in melk and eieren.Add sap and blend well. Pack into a well greased 2 quart casserole dish. COVER tightly. Place mold into a deep kettle and add hot water to half of the mold. Boil for 8 hours and add water as it boils away. You are creating a steamer when you do this. Once the 8 hours have expired, remove the pudding from he kettle and let it set for 15 minutes. Loosen edges with a knife. Plunge it in and out of ice water to loosen it completely. Serve with Hard Sauce. Voor de saus: mengen en koelen |
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