Large Christmas Pudding "Plum Pudding"

Ingredients:

Pudding

• 1 cup light raisins
• 1 cup dark raisins
• 1 cup walnuts
• 0.5 cups candied orange peel
• 2 tsp ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon of salt
• 0.5 tsp ground allspice
• 0.5 cups brandy or dry sherry
• 5 large eggs
• 1 cup of sugar
• 1 cup of milk
• 2 cups of flour
• 2 cups breadcrumbs
• 1 cup (230 g) butter, melted
• 1 teaspoon of baking soda

English cream

• 1 cup low-fat cream 10%
• 2 egg yolks
• 2 tablespoons of sugar
• 1 tsp vanilla extract

Preparation:

1. Lightly grease a 2-quart pudding dish (a round metal or ceramic dish with a lid) and prepare a large saucepan with 7 cm of water.
2. Mix together raisins, walnuts, candied fruit, cinnamon, cloves, nutmeg, salt, and allspice. Stir in the cognac (or sherry) and let it steep while you prepare the other ingredients.
3. Beat the eggs with sugar, then add the milk. Sift the flour into the mixture and mix well, then fold in the breadcrumbs and melted butter. Stir in the prepared dried fruits and nuts (including the liquid). In a small bowl, combine the baking soda and 1 tablespoon of warm water and quickly stir into the batter. Transfer the batter to the prepared pudding pan and cover.
4. Place a pan of water on the stove and bring to a gentle simmer. Place a cookie cutter or similar ring (even a short tin with the lid and bottom cut out) into the pan and set the pudding pan on the ring (making sure it doesn't touch the bottom of the pan). Cover the pan and simmer the pudding for 4 hours, checking the water level periodically. Remove the pudding from the pan, uncover, and let it cool for an hour. Then remove the pudding from the pan and serve with crème anglaise.
   
   

   English cream

   
   In a small saucepan, heat the cream until just before boiling.
5. In a separate bowl, whisk the egg yolks and sugar. Slowly pour in the hot cream, whisking constantly, then return the mixture to the pan. Cook the custard over medium heat, stirring with a wooden spoon, until it coats the back of the spoon, about 3 minutes. Strain the custard, cool to room temperature, and then refrigerate until serving.
   
   Exit: 1 and 1/4 cups cream