Zutaten für English Christmas Pudding Ii
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Zubereitung von English Christmas Pudding Ii
- Preheat oven to 350°F (175°C).
- In a large bowl, combine: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 cup raisins, 1 cup currants, 1/2 cup chopped mixed nuts, 1/2 cup suet.
- Add 1/2 cup molasses and mix well.
- Gradually add 1/2 cup milk, mixing until all molasses is incorporated and the mixture is well combined.
- Grease and flour a 3-pound empty Crisco can (or similar size, smooth-sided can).
- Pour the pudding mixture into the prepared can.
- Cover the can tightly with double-thickness aluminum foil, securing it with string.
- Place the can in a large pot or kettle, ensuring the water level reaches halfway up the sides of the can.
- Bring the water to a boil, then reduce heat to a simmer, cover, and steam for 2 1/2 hours.
- Remove the pudding from the can and allow to cool completely before serving.
- **Prepare the Vanilla Sauce:** In a medium saucepan, combine 3 1/2 cups milk and 1 vanilla bean (split and scraped). Bring to a boil.
- In a separate bowl, whisk together 1/2 cup granulated sugar and 2 large egg yolks until pale and slightly thickened.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold milk until smooth.
- Gradually whisk the cornstarch mixture into the boiling milk mixture. Bring to a full rolling boil and cook for 1 minute, stirring constantly.
- Remove from heat and slowly pour the hot milk mixture into the egg-sugar mixture, whisking constantly to prevent curdling.
- Keep warm over a double boiler or low heat until ready to serve.
- Serve slices of the Christmas pudding topped with the warm vanilla sauce and fresh whipped cream.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
167g
Fat
52g
Carbs
28g
