Plumping

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Ingredients for Cooking Pumping

Ingredients for the preparation of plumping:

Raisins black cinnamon seedless 110 grams
Raisins white seedless 110 grams
Dried prunes 70 grams
Dried apricot 30 grams
Dried figs 70 grams
Fresh apple 1 piece
Dried currants or blueberries 150 grams
Zest 1 large orange approximately 40 grams
Zest of 1 large lemon, approximately 40 grams
Pitted cherries any 50 grams
2 eggs
Barley wine 150 milliliters
Rum any 75 milliliters
Fat without meat 110 grams
Food baking powder for the test of 50 grams
Ground white bread crumbs 110 grams
Ground nutmeg teaspoon ground
Almonds peeled 25 grams
Sugar 225 grams
Premium wheat flour 100 grams
Butter 30 grams
Coins 10 pieces

Spice Blend:

Allspice, ground floor teaspoon
Cinnamon 2-3 pinches or to taste
Cardamom half a teaspoon
Cloves ground teaspoon

Main ingredients: Raisin, Fig, Dried apricots, Prunes, Apple, Cherry
Serving 10 Servings
World CuisineEnglish Cuisine

Inventory:

Deep bowl - 2 pieces, Wooden spatula, Cutting board, Knife, Kitchen paper towels, Whisk, Lid, Deep bowl of faience or glass, Baking paper, Scissors, Aluminum foil, Grater, Baking tourniquet, Deep pan with a 5 liter cover ( more and more), Stovetop, Kitchen towel, Dish

Cooking plump pudding:

Step 1: prepare the ingredients.

After you have prepared all the ingredients and take a large clean deep bowl and put in it flour, crushed breadcrumbs, food baking powder and sugar. Then add the right amount of ground spices to cinnamon, cardamom, cloves, and allspice. Mix the ingredients with a wooden spatula. On a cutting board with a knife, cut the lard in small pieces about 1 to 1 centimeter, put it in a bowl with all the ingredients and mix again with a wooden spatula. Dried fruits - prunes, apricots, figs, washed under running water, dried with a paper kitchen towel, finely chop on a cutting board with a knife and add to all ingredients. You even put fresh seedless or frozen cherry, 2 types of raisins, dried currants, zest of 1 lemon and zest of 1 orange. Rinse the apple under running water, peel it, cut the core with a knife. Rub it on a fine grater and put in a bowl to all the ingredients together with peeled almonds. Mix the ingredients with a wooden spatula.

Then, in a separate deep bowl, beat the eggs with a whisk until white foam for 10 - 15 minutes, add ground nutmeg, 150 milliliters of barley wine and 100 grams of rum. Beat the resulting mass even 3 to 4 minutes and pour into a bowl with dried fruits and other ingredients. Now a very important step, according to tradition, coins are put in the dough, which we will do. We take any clean coins, put them in a bowl to all the ingredients.

Thoroughly mix the mass with a wooden spatula and level. We cover the bowl with the ingredients with a lid and put in the refrigerator for a day, during which time they will soften and soak with aperitifs.

Step 2: prepare the pudding.

And so we came to an important step, making pudding. To get started, take a deep bowl of earthenware or thick glass and grease it with a piece of butter. Lay on its bottom baking paper circle cut out with scissors, it is needed so that the top of the pudding does not stick to the bottom of the container.

Remove the settled fruit mass from the refrigerator, transfer it with a spatula to the earthenware bowl and level the surface.

Cover the bowl first with a layer of baking paper and then with a layer of foil making small creases so that pudding can grow during cooking.

Now take a baking tourniquet and tighten it tightly around the rim of the bowl so that the foil and paper fit snugly against the container. Make small rings from the tourniquet to make it easier for you to get a bowl of pudding.

Then cut off unwanted pieces of foil and baking paper with scissors.

Take a deep pan, its depth depends on the capacity in which you will make the pudding, a 5 liter pan came up to me. Put a bowl with raw pudding in it, pour in ordinary running water so that it does not reach the edge of the bowl 3 to 4 fingers and boldly put the pot on the stove, turned on to a strong level. After the water boils, screw the stove to a medium level and cover the pan with a lid. Plump-pudding cooked in a steam bath from 7 to 8 hours, monitor the water level, periodically pour it into the pan, as it will evaporate during boiling.

After 7 - 8 hours of intensive cooking, remove the finished pudding from the pan by the rope rings, helping yourself with a kitchen towel, and remove the foil. Put it in a cool place and cool.

After the plump pudding has cooled, take a knife and easily cut the edges of the pudding so that it freely leaves the container. Turn the bowl with the pudding upside down, place it on a large dish and remove it very carefully, the pudding will remain on the dish. Pour rum over it with foil and refrigerate. Ahead of the tasting!

Step 3: serving plump pudding.

Before serving, the plump-pudding is heated in a water bath until it is completely warmed up, approximately 2 - 3 hours. Then the heated pudding is decorated with a sprig of mountain ash, watered with a small amount of rum and set on fire. This dish is served on the table burning, it looks very solemn and beautiful. If you haven’t eaten all the pudding, you can safely store it in the refrigerators for 1 year in a clean container under the lid. Americans and British make plump-pudding with a margin, cook it in the summer, warm it up in the winter and serve it on the table.

In addition to the pudding, custard is prepared, cream and bowls with ice cream and butter are placed. Preparing a traditional English pudding is not easy, it takes effort, time, patience and a great desire. But its taste is worth it! Enjoy your meal!

Recipe Tips:

- - The set of dried fruits in the recipe is not important, you can pick up any other dried fruits that you like. But some fruits and berries should be in the pudding without changes and substitutions; these are cherries, apples and black cinnamon raisins.

- - Instead of rum, you can use cognac or whiskey.

- - By tradition, fat should really be present in this type of pudding, but some British have long refused this supplement, and instead put butter and more sugar. If desired, you can also replace this ingredient. Or if you still decided to follow the English traditions, but don’t really want to see slices of bacon in the cooked pudding, you can grind it into meat grinders and put it in the dough. In this form, the fat will be imperceptible, and the taste of this plump pudding will remain unchanged.

- - Instead of barley wine, you can add any other dry wine.