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🍽️ Traditional Christmas Plumpudding

485 kcal · 30 min · 4 servings

Ingredients

• 100 g beef suet
• 100 g mixed candied fruit
• 100 g raisins
• 100 g currants
• 50 g chopped almond kernels
• 100 g breadcrumbs
• 100 g brown sugar
• 2 eggs
• 3 tbsp milk
• 40 ml whisky
• 0.5 untreated lemon (zested)
• 1 pinch cinnamon
• butter (for the mold)
• marzipan (optionally colored with green food coloring)
• powdered sugar
• cranberries

Instructions

1. 1. Remove the membranes from the beef kidney suet and finely chop the chilled fat.
2. 2. Cut the candied fruits into small cubes.
3. 3. Mix the fruits with raisins, currants, almonds, breadcrumbs, sugar, and the chopped suet in a large bowl.
4. 4. Whisk the eggs, milk, and whiskey together well in a separate bowl.
5. 5. Season the liquid with lemon zest and cinnamon.
6. 6. Pour the liquid mixture over the dry and fat mixture and stir everything well until a homogeneous mass is formed.
7. 7. Grease a pudding mold with a lid generously.
8. 8. Dust the mold with breadcrumbs so the pudding does not stick.
9. 9. Fill the pudding mixture into the prepared mold and press it down firmly.
10. 10. Seal the mold with the lid.
11. 11. Place the mold in a pot with water (water bath) and cook the pudding over low heat for 6 to 7 hours.
12. 12. Let the pudding cool in the closed mold and store it there until you are ready to serve it.
13. 13. Invert the finished pudding onto a serving plate before serving.
14. 14. Decorate the pudding with powdered sugar, green marzipan leaves, and cranberries.

Nutrition per serving

• kcal: 485
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 68 g