← All recipes

🍽️ Classic Raisin Pudding with Figs

485 kcal · 30 min · 4 servings

Ingredients

• 100 g Veal Kidney Fat
• 150 g dried fig
• 150 g raisins
• 50 g chopped almond kernels
• 100 g breadcrumbs
• 100 g brown sugar
• 3 eggs
• 3 tbsp milk
• 40 ml whisky
• 0.5 untreated lemon (zested)
• 1 pinch cinnamon
• 6 small molds (150 - 160 ml capacity)
• aluminum foil
• butter (for the mold)

Instructions

1. 1. Remove the membranes from the beef kidney suet and mince it very finely. You can also pass it through a meat grinder with a fine blade.
2. 2. Cut the dried figs into small cubes.
3. 3. Mix the minced fat with the fig cubes, raisins, almonds, breadcrumbs, and sugar in a large bowl.
4. 4. Whisk the eggs, milk, and whiskey together well in a separate bowl.
5. 5. Add the lemon zest and cinnamon to the liquid mixture and stir well.
6. 6. Pour the liquid mixture over the dry and fat mixture and mix everything thoroughly until a homogeneous mass forms.
7. 7. Grease the pudding molds thoroughly with butter or margarine.
8. 8. Fill the pudding molds with the mixture and press it down firmly.
9. 9. Seal the molds tightly with aluminum foil.
10. 10. Place the molds in a pot with a hot water bath on a rack or small cut-out shapes to ensure even cooking.
11. 11. Unmold the finished pudding onto the plates.
12. 12. Wrap the pudding in gauze as desired and serve it beautifully arranged.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 79 g