🍽️ Traditional Plum Pudding with Creamy Vanilla Sauce

Name: Traditional Plum Pudding with Creamy Vanilla Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g sultanas; 150 g currants; 100 g dried plums; 40 ml rum; 1 apple; 50 g citron; 50 g orange peel; 60 g butter; 75 g breadcrumbs; 75 g flour; 75 g ground hazelnuts; 50 g brown sugar; 3 eggs; 0.25 tsp ground cloves; 0.5 tsp cinnamon; 200 ml milk; 200 ml whipping cream; 1 vanilla pod; 4 tbsp sugar; 2 eggs; 3 egg yolks; brandy (for flambéing)

685 kcal · 30 min · 4 servings

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Ingredients

150 g sultanas
150 g currants
100 g dried plums
40 ml rum
1 apple
50 g citron
50 g orange peel
60 g butter
75 g breadcrumbs
75 g flour
75 g ground hazelnuts
50 g brown sugar
3 eggs
0.25 tsp ground cloves
0.5 tsp cinnamon
200 ml milk
200 ml whipping cream
1 vanilla pod
4 tbsp sugar
2 eggs
3 egg yolks
brandy (for flambéing)

Instructions

1. Preheat the oven to 150 degrees Celsius. Set the heating mode to top and bottom heat.
2. Pour boiling water over the sultanas and currants. Place them in a sieve and let the water drain off.
3. Finely chop the dried plums. Mix them with the drained sultanas, currants, and rum.
4. Peel the apple. Cut it into quarters and remove the core. Grate the flesh finely.
5. Add the grated apples, finely chopped citron, and candied orange peel to the fruit-rum mixture.
6. Add the soft butter, breadcrumbs, flour, nuts, sugar, eggs, cloves, and cinnamon to the fruit mixture.
7. Knead everything into a uniform dough.
8. Fill the dough into a buttered pudding mold. Seal the mold with a lid or aluminum foil.
9. Place the sealed mold in a hot water bath in the oven. Bake the pudding for about 2 to 2.5 hours.
10. Slice the vanilla pod lengthwise. Scrape out the seeds with a knife.
11. Add the vanilla seeds, pod, milk, cream, and 2 tablespoons of sugar to a pot. Bring the mixture to a boil. Remove the pot from the heat.
12. Whisk the remaining eggs, egg yolks, and sugar in a bowl.
13. Place the bowl over a pot of hot water (bain-marie). Whisk the egg mixture with a whisk until it is slightly frothy.
14. Slowly stir the hot vanilla cream into the egg mixture. Stir constantly with a spatula from the side of the bowl to the center until the sauce is creamy.
15. Strain the vanilla sauce through a fine sieve to remove any lumps or vanilla pod pieces.
16. Cut the finished pudding into serving portions.
17. Drizzle each piece with 2 tablespoons of brandy. Flambé the pudding briefly.
18. Pour plenty of vanilla sauce over the pudding. Serve the dish warm or cold.

Nutrition per serving

kcal: 685
Protein: 11 g · Fett/Fat: 38 g · Carbs: 72 g