Christmas Pudding

To make a Christmas pudding recipe, prepare and weigh all the foods. Wash the apple, chop finely. Almonds, you can use other nuts, chop randomly.

Cut off the zest from orange and lemon, you can remove it with a grater. Finely chop the zest, you can use thin strips. Combine dried fruits, candied fruits, almonds, apples and chopped zest in a deep bowl.

Grate nutmeg, cloves and cardamom in a mortar with a little sugar. Add spices, breadcrumbs, flour, cocoa and brown sugar to dried fruits.

Next, add milk and melted butter. Mix everything well until smooth.

Pudding molds are well greased with butter. You can use one mold, approximately 1.5 liters, can be divided in half. You get two small puddings. Put the pudding in the molds, but not with a slide, 0.5-1 cm to the edge.

Cut out a circle from baking paper and cover the pudding with it, and cover the pudding with foil on top and tie with twine.

Pour a small amount of water into the pan, put an inverted saucer at the bottom. This is to ensure that the bowl with the pudding does not burst when heated. Set a pudding on a saucer, pour hot water into half a bowl of pudding. Cover the pan with a lid and put on a slow fire. Cook the pudding for 3 hours. From time to time it will be necessary to observe that the water does not evaporate and add water.

Ready Christmas pudding out of the pan, remove the foil and paper, cover with a plate and turn over. If you cook it in advance, wrap the pudding in paper, then in film and place in the refrigerator. At Christmas, remove the pudding from the refrigerator, warm and serve. If not, then sprinkle the pudding with powdered sugar and you can serve.