Usuba
Festive Pudding with Dried Fruits
Traditional pudding with dried fruits, nuts, and spices. Dried fruits are pre-soaked in brandy, then mixed with a butter-egg base, flour, and seasonings. The dish is cooked in a water bath, acquiring a dense texture and rich flavor.
- Prep
- 5760 min
- Cooking
- 30 min
- Total
- 5790 min
- Standard serving
- 337.9 g
Ingredients
Total 13
Instructions
- 1
Step 1
Chop the dried fruits. Squeeze the juice from the lemon and orange, grate their zest. Mix the fruits, juices, zest and brandy in a bowl. Leave for 4 days at room temperature.
- 2
Step 2
Preheat the oven to 160 degrees.
- 3
Step 3
Grease four small round pudding molds with butter. Line them with parchment paper.
- 4
Step 4
Whip the softened butter with sugar until fluffy. Gradually add the beaten eggs, continuing to whip.
- 5
Step 5
Add chopped almonds and soaked fruits together with the liquid.
- 6
Step 6
Add flour, nutmeg, ginger, cinnamon, and crushed crackers. Mix thoroughly.
- 7
Step 7
Place the mixture into prepared molds. If using round molds with lids, close them. If the molds are open, cover with parchment paper and foil.
- 8
Step 8
Place the molds on a baking sheet filled with water to 5 centimeters. Cover the baking sheet with a sheet of foil.
- 9
Step 9
Cook for 3–4 hours until the pudding hardens. The longer you cook it, the darker and denser the dish will become.
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