Usuba
Christmas Pudding with Dried Fruits and Spices
A dense, aromatic pudding with raisins, currants, and cherries, generously spiced with ginger, cinnamon, and nutmeg. A traditional festive dish with a deep flavor of black treacle and hints of brandy.
- Total
- 60 min
- Standard serving
- 176.5 g
Ingredients
Total 20- Corinth raisin
30 g≈ 3 tbsp - Raisins
30 g≈ 2.5 tbsp - Wheat flour
12 g≈ 1.5 tbsp - Salt
0.5 g - Gingerground
0.525 g - Nutmegground
0.475 g - Cinnamonground
0.325 g - Cloveground
0.225 g≈ 1/2 pcs - Margarine
24 g≈ 2 tbsp - Breadcrumbs
12 g≈ 2 tbsp - Sugar
12 g≈ 1 tbsp - Cocktail cherry
6 g - Blanched almonds
6 g≈ 2 tsp - Orange zest
1.5 g≈ 2/3 tsp - Lemon zest
1.5 g≈ 3/4 tsp - Oranges
15 g - Chicken egg
10 g - Vanilla extract
0.5 ml - Black treacle
12.6 g≈ 2 tsp - Brandy
1.5 ml≈ 1/3 tsp
Instructions
- 1
Step 1
In a bowl, mix the currants and raisins. Add the chopped cherries, ground almonds, finely chopped orange and lemon zest.
- 2
Step 2
In another bowl, mix wheat flour, salt and spices: ground ginger, nutmeg, cinnamon and cloves.
Mix the grated margarine, crushed breadcrumbs, and sugar until uniform consistency.
- 3
Step 3
Combine both mixtures together.
- 4
Step 4
Squeeze the juice from the orange and whisk with eggs and vanilla essence.
Add black molasses and brandy, whip again.
- 5
Step 5
Add the egg mixture to the remaining ingredients and mix gently.
- 6
Step 6
Pour the dough into an oiled pudding mold. Cover the top with oiled paper and cook in a pressure cooker until done.
- 7
Step 7
Remove the paper and cover with a fresh sheet. Serve the pudding warm.
- 8
Step 8
Sprinkle with brandy before serving.
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